Ingredients
2 tablespoons olive oil
1 can blackeyed peas, drained and rinsed several times
1 large onion, diced
2 cans petite diced tomatoes
2-3 cups water or vegetable broth
1 block frozen chopped spinach
1 tablespoon sugar salt + pepper
pinch of basil
garlic cloves
pinch of crushed red pepper flakes
Instructions 1. in large nonstick soup pot, heat oil over high and saute onions + sugar until brown
2. add blackeye peas, diced tomatoes, and water. reduce heat to low and cook, seasoning as you go.
3. add spinach, stir over medium/low heat until spinach is thawed and dispersed throughout.
4. serve with cornbread and enjoy!
