-
-
My review
Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato
amanda1432
"Contrasting the flavors of sweet (roasted red bell pepper and sweet potato), spicy (cayenne and crushed red pepper) and earthy (black eye peas) was the inspiration for this dish. Equally tasty whether served hot or cold."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 134 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 Facts
Per Serving: 134 calories; 2.4 g fat; 24.9 g carbohydrates; 4.3 g protein; 0 mg cholesterol; 255 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4456 Ratings
-
-
-
-
-
Most helpful positive review
7/31/2006
This is a very flavorful, serviceable weeknight soup. For those who think it a bit odd, a similar, sweet potato-tomato soup is very popular in parts of the Carribean. Relying on that experience,...
Most helpful critical review
4/6/2006
Sorry, I'm not a fan of this one. There's too much going on with all the different spices; I think you need to pick a set of spices that compliment each other rather than using a pinch of every...
Most helpful
Most positive
Least positive
Newest
7/31/2006
This is a very flavorful, serviceable weeknight soup. For those who think it a bit odd, a similar, sweet potato-tomato soup is very popular in parts of the Carribean. Relying on that experience,...
10/9/2005
My husband has declared this "the best stew". I used fresh black eyed peas and a fresh sweet potato. Since I used fresh veggies I had to increase the veg broth to 3 cups and I was also more gene...
9/7/2005
This was awesome! I did make a few changes:Instead of roasting red pepper, I cut red, yellow and green peppers into chunks and sauteed then with the onions I substituted 1 can of stewed tomatoes...
1/4/2007
Wow, so so so good! I followed "Big Rev"s suggestions of reducing the cinnamon, leaving out some spices, sautéing the spices with the onions, adding chicken, and skipping the water and using al...
11/24/2006
Beautiful! Thank you Big Rey, for your review, as I took your lead and I'm so glad I did. I used vegetable broth instead of water; didn't have any stewed tomatoes on hand, so used diced, and u...
5/14/2005
This sounded strange, but was absolutely great. I was very pleased with the soup, which was easy to prepare, and my family liked it. Made for really delicious lunch the next day after the flav...
7/15/2007
This recipe was absolutely delicious! Even my husband, who HATES sweet potatoes, liked it! I did make a few changes, but nothing major. I just omitted some of the spices and, per my dad's sugge...
10/30/2006
This was great. To enjoy this recipe, you need to like flavor-intense tastes. I took the advice of other reviewers and cut the cinnamon to about 1/4 teaspoon and it was plenty. I also found more...