Greek Black Eyed Peas Soup (Vegan for Lent)

Steps

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1. 1
   Prepare the black-eyed peas: rinse and soak the dried beans in cold water for at least 6 hours or overnight. In the morning, drain the water and transfer the beans to a pot. Cover with plenty of water, bring to a boil, then reduce to medium heat and cook for 20–25 minutes until tender. Drain and set aside.
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2. 2
   In a large pot over medium heat, add olive oil and the finely chopped onion. Cook for about 5 minutes until softened and golden. Add the grated garlic and cook for 2–3 minutes until fragrant.
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3. 3
   Add the finely chopped fennel bulb to the pot and toss in the oil for a few minutes. Stir in the spinach leaves and cook until they begin to wilt. Season with a pinch of salt and freshly cracked black pepper.
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4. 4
   Add the cooked black-eyed peas, canned tomatoes, salt, black pepper, red pepper flakes, and 4–6 cups of vegetable broth or water. Stir well and bring to a boil.
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5. 5
   Once boiling, reduce heat to medium-low. Cover the pot loosely (leaving a small crack so nothing spills over) and simmer for about 25 minutes until everything comes together. Taste and adjust seasoning as needed.
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6. 6
   Stir in the chopped fennel fronds and ½ teaspoon of dried mint (optional—you can substitute fresh parsley or dried oregano if preferred). Continue cooking for 5–10 minutes until the soup reaches desired thickness, then serve.
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