Servings: 8
Red bell pepper
Olive oil
1 tbsp.
Onion, chopped 1
Celery stalk, chopped
Garlic, minced
2 cloves
1 cup
Vegetable broth
1 cup
Plum tomatoes, chopped
Black-eyed peas, drained and rinsed
1 (15 ounce) can
Sweet potatoes, drained and cut into chunks
1 (15 ounce) can
Brown sugar
1 tablespoon
Teaspoons cinnamon 1 1/2
Cayenne pepper
1/8 tsp.
Crushed red pepper flakes
1/4 tsp
Bay leaf
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
1 pinch
1 pinch
Salt and cracked black pepper to taste
Chopped fresh parsley
2 tbsp
Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato
30 m
1 h 10 m
Ready in:
1 h 40 m
  1. Set oven to broil. Cut the peppers in half and remove the stems and seeds and membranes. Lightly oil red bell pepper, and place cut-side down on a baking sheet. Place sheet under broiler, and broil for about 20 minutes until peppers are blackened and collapsed. Remove from oven, cool and peel the skin. Chop pepper.
  2. In a pot, heat olive oil over medium heat. Add onion, celery and garlic; fry until onion is translucent.
  3. Add water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped broiled 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.
  4. Bring to a boil. Lower heat to medium-low; cover and let simmer until sweet potatoes are soft, about 20 minutes. Season with salt and pepper to taste. Garnish with fresh parsley, and serve.