10 cups

How to Make It

Step 1

Saute first 5 ingredients over medium heat in a Dutch oven until vegetables are tender.

Step 2

Stir in black-eyed peas and next 4 ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes. Stir in 1 1/2 cups spinach, parsley, and pepper. Garnish, if desired.

Ratings & Reviews

jeanetteq's Review

January 01, 2014
I have made this soup now for many years on New Year's Day. I have used chopped kale in place of the spinach and added cooked rice to give it more body.

hutchinsont's Review

December 31, 2011
We love this soup and I make it for New Years and several times through out the year too.I use fresh chopped turnips or collards instead of spinach and I use at least 4 cans of chicken stock instead of beef. I also use 28 oz can of diced tomatoes and 1 lb bag frozen blackeyed peas instead of canned ones.

LAllison74's Review

December 31, 2010

DurangoSarah's Review

October 17, 2010
This soup is absolutely outstanding. It is easy to make and very satisfying. I made it the first time for New Year's, and have made it about a half dozen times since. One of my husband and mine's favorite soups!