Description
Sweet and Spicy Black-Eyed Pea & Sweet Potato Soup
Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 medium sweet potato, peeled and diced
1 red bell pepper, diced
1 can (15 oz) black-eyed peas, drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups vegetable or chicken broth
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for heat)
1 tsp honey or maple syrup (for sweetness)
Salt and pepper to taste
Fresh cilantro for garnish
Directions
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté until fragrant and softened, about 3-4 minutes.
Add Veggies: Stir in the diced sweet potato and red bell pepper. Cook for another 5 minutes, stirring occasionally.
Add Liquid Ingredients: Pour in the broth, diced tomatoes, and black-eyed peas. Stir in cumin, smoked paprika, cayenne pepper (if using), honey, salt, and pepper.
Simmer: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender.
Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with crusty bread or cornbread for a complete meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 250 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by prepping all ingredients as listed. Heat 1 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes. Next, add the diced sweet potato and red bell pepper, stirring to coat in the oil and aromatics. Cook for 5 minutes to slightly soften. Pour in the broth, diced tomatoes (with their juices), and drained black-eyed peas. Add all spices, sweetener, salt, and pepper. Stir thoroughly. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for 20-25 minutes. The soup is ready when the sweet potatoes are easily pierced with a fork.
Serving Suggestions
This hearty soup is a meal on its own but can be elevated with simple additions. Serve it in deep bowls garnished generously with fresh, chopped cilantro. A side of warm, crusty bread, cornbread, or garlic naan is perfect for dipping. For added creaminess, top with a dollop of plain Greek yogurt or sour cream. To make it more substantial, consider adding a bed of cooked quinoa or brown rice directly into the bowl before ladling the soup over it.
How-to Summary
In summary: Sauté onion and garlic. Add and cook sweet potato and bell pepper. Add all remaining ingredients (broth, tomatoes, beans, spices). Simmer covered for 20-25 minutes until potatoes are tender. Garnish and serve.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes. Sauté the aromatics and veggies as directed, then transfer everything to a slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
How can I make this soup spicier?
Increase the cayenne pepper, add a diced jalapeño with the bell pepper, or stir in a tablespoon of harissa paste with the spices.
Is this soup freezer-friendly?
Absolutely. Allow it to cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I use dried black-eyed peas instead of canned?
Yes, but they must be pre-cooked. Use 1.5 cups of cooked black-eyed peas. Do not add uncooked dried peas directly to the soup.
What’s a good substitute for sweet potato?
Butternut squash or carrots make excellent alternatives, offering a similar sweetness and texture.
Common Mistakes to Avoid
- Overcooking the Garlic: Sauté garlic only until fragrant (about 30 seconds) before adding other veggies to prevent bitterness.
- Underseasoning: This soup relies on layers of spice. Taste and adjust salt, pepper, and cayenne after simmering.
- Dicing Vegetables Too Large: Ensure sweet potato pieces are uniform and no larger than 1/2-inch for even cooking.
- Not Rinsing Canned Beans: Always drain and rinse canned black-eyed peas to remove excess sodium and the starchy liquid.
Conclusion
This Sweet and Spicy Black-Eyed Pea & Sweet Potato Soup is the perfect blend of comforting nourishment and vibrant flavor. It’s a versatile, nutrient-packed dish that comes together with minimal effort, making it ideal for busy weeknights. By following the step-by-step guide and heeding the tips provided, you can avoid common pitfalls and create a consistently delicious meal. We hope this soup becomes a cherished staple in your recipe collection.