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

Contrasting flavors of sweet, spicy, and earthy combine in this thick, hearty soup. It's equally tasty served hot or cold.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 134 Calories

Ingredients

• 1 cup water
• 1 tablespoon brown sugar
• 1 onion, chopped
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• 2 cloves garlic, minced
• 1 pinch dried thyme
• 1 pinch dried oregano
• 1 pinch garlic powder
• 1 cup vegetable broth
• 1 pinch dried basil
• 1 pinch dried rosemary
• 1 pinch onion powder
• salt and cracked black pepper to taste
• 1 pinch mustard powder
• 1 pinch cumin
• 3 plum tomatoes, chopped
• 1 celery stalk, chopped
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (15 ounce) can sweet potatoes, drained and cut into chunks
• 1 pinch coriander
• 0.125 teaspoon cayenne pepper
• 0.25 teaspoon crushed red pepper flakes
• 0.5 red bell pepper
• 1.5 teaspoons cinnamon

Recipe Instructions

Step 1

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.

Step 2

Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.

Step 3

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.

Step 4

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.