Savory Sweet Potato and Black-Eyed Pea Soup with a Kick

Ingredients

• ½ red bell pepper
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 cup water
• 1 cup vegetable broth
• 3 plum tomatoes, chopped
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (15 ounce) can sweet potatoes, drained and cut into chunks
• 1 tablespoon brown sugar
• 1 ½ teaspoons cinnamon
• ¼ teaspoon crushed red pepper flakes
• 1 bay leaf
• 1 pinch 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
• salt and cracked black pepper to taste
• 2 tablespoons chopped fresh parsley

Step 1

Set your oven to broil. Lightly brush the red bell pepper with olive oil and place it cut-side down on a baking sheet. Pop it under the broiler until the skin is nicely blackened and blistered. Once it’s cool enough to handle, peel off the skin and chop the pepper into bite-sized pieces.

Step 2

Heat some olive oil in a large skillet over medium heat. Toss in the chopped onion, celery, and garlic, and cook them until the onion turns soft and translucent.

Step 3

Now, add the water, vegetable broth, diced tomatoes, black-eyed peas, sweet potatoes, and the roasted bell pepper to the pot. Sprinkle in the brown sugar, cinnamon, cayenne, and red pepper flakes, then toss in the bay leaf and herbs like thyme, basil, oregano, and rosemary. Don’t forget the garlic, onion, and mustard powders, along with cumin and coriander—these spices really bring it all together.

Step 4

Bring everything to a boil, then lower the heat to medium-low. Cover the pot and let it simmer for about 20 minutes, or until the sweet potatoes start to break down and thicken the soup.

Step 5

Finally, taste and season with salt and freshly cracked pepper. Stir in some fresh parsley right before serving for a bright, fresh finish. Enjoy!