Hearty black eyed peas soup with chorizo and a ton of veggies. A delicious, fulfilling, and comforting soup for the cold winter nights.
black eyed peas soup
2cans black eyed peas(about 400 gr per can)
2chorizos(or smoky sausage)
3cupswater(or more if needed)
2cupsfresh spinach(or ¼ cup frozen spinach)
Cut the chorizo into small cubes.
Heat a big pot and pour the olive oil. Toss the chorizo and the onion cut into cubes. After a couple of minutes, add the garlic clove minced and cook for 1 minute until the garlic is fragrant.
Peel and cut the potato and the carrot into same-size cubes. Cut the celery stalk into small pieces.
Toss the potato, carrot, and celery into the pot and stir. Let it cook for a couple of minutes and pour the chicken stock, the black-eyed peas, and water. Let it simmer for 15-20 minutes until the potato and carrot are fork-tender.
Add the spinach and let it soften for 2-5 minutes. Serve immediately.