Smoky Sweet Potato Black-eyed Pea Soup

• Vegan
• Gluten free

• Produce

  • 3 cups 1/2 inch chunks peeled and chopped sweet potato
  • 280 g 2 cups chopped bell peppers
  • 1 lb Black-eyed peas, dried
  • 1 1/2 cups Onion
  • 4 X-large garlic cloves

• Canned Goods

  • 6 cups Water or low-sodium veggie broth

• Condiments

  • 1 2 cup medium heat salsa (120 g, medium

• Baking & Spices

  • 2 tsp Paprika, smoked
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on thevegan8.com

Description

Ingredients

• 1 lb (16 oz bag) dried black-eyed peas, soaked 8 hours (overnight) covered in water
• 6 cups warm water or low-sodium veggie broth (see note below)
• 2 cups chopped bell peppers (280 g, I used 1 red and 1 green for color, but use what you like)
• 1 1/2 cups finely chopped onion (195 g)
• 4 x-large garlic cloves (youll need 2 1/2 tablespoons minced garlic, really adds great flavor, my cloves were huge)
• 3 cups of 1/2 inch chunks peeled and chopped sweet potato (470 g)
• 1/2 cup medium heat salsa (120 g, I used Trader Joes, add more for extra spice)
• 1 tablespoon ground cumin
• 2-3 teaspoons smoked paprika (depending on how smoky you like it)
• salt and pepper (1 tablespoon + 1 teaspoon salt and 1 teaspoon black pepper)
• Note: I used a medium heat level salsa from Trader Joes, this gives QUITE the kick of heat to the soup, which I wanted. If you are afraid of it being too spicy, then use a mild salsa and you can always add in cayenne pepper at the end to your liking. I found this level of spice to be perfect with the medium salsa. Also, I used water and the soup was delicious and flavorful, but if you want to use a low-sodium veggie broth, you may need a little less salt. Start with 1 tbsp and add more at the end if necessary, otherwise use the full amount)
• Time-saving tip: The day before I cooked the soup (when I placed the beans to soak) I also chopped the bell peppers and onion and placed them in the freezer, so all I had to do was add them the next day and chop the sweet potato and garlic. Made it simpler.

Directions

• This recipe is written based on the large amount of water used with the dried beans. I dont recommend canned, as it will totally change everything else about the recipe. This makes a huge pot, which is how I like to make a good soup at New Years for leftovers.
• Add your dried beans to a large pot and cover in water. Put the lid on and soak overnight or 8 hours max. Drain and rinse them well and remove any rocks or debris. Add them back to the pot and add the 6 cups warm water.
• Bring the beans to a boil and as soon as it is a rolling boil, turn to low simmer, cover with a lid and let cook for 60 minutes (set your timer). While it is cooking, chop your bell peppers, onion, garlic and sweet potato. Get all your remaining ingredients ready as well (salsa, cumin, paprika and salt & pepper). Note: You can also prepare the cornbread muffins at this time if you want. They add a wonderful slightly sweet taste and texture to the soup. Come on, make them.
• After the 60 minutes is up, add the remaining ingredients. Stir well and bring it back to a boil. Once boiling, turn down to medium-low heat, cover with the lid slightly tilted allowing steam still to escape and let it cook 15-20 minutes just until the potatoes are tender. The beans should be done at this point as well. If you follow each step as Ive noted, the beans should be done. If not, let them cook just a few minutes more. Remove from the heat and serve with my Magic Skillet Cornbread ! Click the link for the recipe. I made them into muffins instead of skillet pan. Made it easier for serving the soup.

Nutrition