Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato|Print

Servings: 8

Red bell pepper

1/2

Olive oil

1 tbsp.

Onion, chopped 1

Celery stalk, chopped

Garlic, minced

2 cloves

Water

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

Cumin

1 pinch

Coriander

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

Prep:

30 m

Cook:

1 h 10 m

Ready in:

1 h 40 m

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.
In a pot, heat olive oil over medium heat. Add onion, celery and garlic; fry until onion is translucent.
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.
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.