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“I came up with this soup when I was just cleaning out the frig. It's full of vegetables and will leave you filling warm and full on a chilly day.”
2hrs 20mins
10 cups

Ingredients Nutrition


  1. Cook the chicken until no longer pink in the olive oil in a heavy stock pot.
  2. Add ham, celery, onion, garlic, bell pepper, and carrots. sauté over medium heat until the vegetables are tender.
  3. Stir in the black eye peas, corn, chicken broth, stewed tomatoes, diced tomatoes, and tomato sauce. Bring to boil, cover and reduce heat and simmer for 1 hour and 30 minutes.
  4. Stir in 1 1/2 cups of spinach, the zucchini, and the parsley. Add the pepper and simmer for 20 minutes more or until the zucchini is tender.
  5. Garnish with more chopped fresh spinach, if desired.

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