1. Saute the first 5 ingredients over medium heat in a Dutch oven until vegetables are tender.
2. Stir in black-eyed peas and the next 4 ingredients, and bring to a boil. Cover, reduce heat and simmer 1 hour and 30 minutes.
3. Stir in 1-1/2 cups spinach, parsley and pepper.
4. Garnish, if desired.
Add chopped lean ham for a non-vegetarian version.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (79g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 28.7mg||1 %|
|Potassium 266.5mg||7 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4.8g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 30
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