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Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in a bold blend of sweet, spicy, and earthy notes in this versatile, velvety soup. Enjoy it piping hot or refreshingly cold.
Ingredients:
  • 0.5 red bell pepper
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 cup water
  • 1 cup vegetable broth
  • 3 plum tomatoes, chopped
  • 1 (15 ounce) can black-eyed peas, drained and rinsed
  • 1 (15 ounce) can sweet potatoes, drained and cut into chunks
  • 1 tablespoon brown sugar
  • 1.5 teaspoons cinnamon
  • 0.125 teaspoon cayenne pepper
  • 0.25 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 pinch dried thyme
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • 1 pinch dried rosemary
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 pinch mustard powder
  • 1 pinch cumin
  • 1 pinch coriander
  • salt and cracked black pepper to taste
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to broil. Lightly brush a red bell pepper with olive oil and place it cut-side down on a baking sheet. Broil until the pepper is blackened and blistered. Remove from the oven, let it cool, then peel off the skin and chop into bite-size pieces.
  • In a large skillet over medium heat, sauté onion, celery, and garlic in olive oil until onion is soft and translucent.
  • Combine water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, bell pepper, brown sugar, cinnamon, cayenne, red pepper flakes, bay leaf, thyme, basil, oregano, rosemary, garlic, onion, mustard powders, cumin, and coriander in a large pot.
  • Bring the mixture to a boil, then lower the heat to medium-low and simmer covered until the sweet potatoes start to break down, approximately 20 minutes. Season with salt and cracked pepper to your liking, add fresh parsley, and serve.

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