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How to Make Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato - A Step-by-Step Guide

There's nothing quite like a warm, hearty soup to satisfy your comfort food cravings, especially during the colder months. And if you're looking for a unique and flavorful twist on a classic soup, then you'll want to try this Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato. This recipe combines the nutty and earthy flavors of black-eyed peas with the sweetness of sweet potatoes, all brought together with a hint of spice that will leave your taste buds singing.

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Ingredients

  • ½ red bell pepper
  • 1 tablespoon olive oil
  • 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 ½ teaspoons cinnamon
  • ⅛ teaspoon cayenne pepper
  • ¼ 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

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
  • Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
  • Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
  • Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.

    • Nutrition

    134 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 255mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 4g
    • Vitamin C: 31mg
    • Calcium: 55mg
    • Iron: 2mg
    • Potassium: 401mg

    Categories

    Sweet recipes
    Spicy recipes
    Soup recipes
    Sweet potato recipes