Protein-Packed Black Eyed Beans Soup

Instructions

1. Soak black-eyed beans for 3–4 hours, rinse thoroughly. Then, cook the rinsed beans with 1.5 cups water, a few drops of oil, and 1 tsp salt for 15–20 minutes.
2. In a cast iron pan, heat 1 tbsp olive oil and sauté the chopped onions for 1 minute until softened.
3. Add the chopped tomatoes, a pinch of turmeric, ½ tsp salt (adjust to taste), 1 tsp cumin–coriander powder, 1 tsp paprika or chili powder, and ½ tsp garlic powder. Cook this mixture for 3–4 minutes on low heat until the tomatoes break down.
4. Add the cooked black-eyed beans and 1 cup of water to the pan. Bring the mixture to a boil.
5. Stir in the chopped spinach and cook for an additional 2 minutes until the spinach wilts.
6. Serve the soup hot.