THE RECIPE JOURNAL · Main Course
Hearty Sweet Potato and Black-Eyed Peas in a Spicy Soup
This comforting soup combines tender sweet potatoes and protein-packed black-eyed peas with a spicy kick that's perfect for warming you up on chilly days. It's easy to make and full of wholesome, satisfying flavors everyone will love.
FROM THE KITCHEN • Hearty Sweet Potato and Black-Eyed Peas in a Spicy Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Preheat your oven’s broiler. Lightly brush the cut side of a red bell pepper with olive oil, then 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.
02
Step 2
In a large skillet, warm some olive oil over medium heat. Add chopped onion, celery, and garlic, and cook until the onion becomes soft and translucent.
03
Step 3
Pour in the water and vegetable broth, then add the tomatoes, black-eyed peas, sweet potatoes, and the roasted bell pepper. Sprinkle in the brown sugar, cinnamon, cayenne, and red pepper flakes. Toss in the bay leaf, thyme, basil, oregano, and rosemary along with the garlic, onion, and mustard powders. Finish by stirring in the cumin and coriander.
04
Step 4
Bring the soup to a boil, then lower the heat to medium-low and cover. Let it simmer gently for about 20 minutes, or until the sweet potatoes start to break down and get nice and tender.
05
Step 5
Give it a taste and season with salt and cracked black pepper as you like. Just before serving, stir in some fresh parsley for a bright, fresh finish.
Why you’ll love it
This dish is packed with nutrients and bold flavors that warm you up from the inside out. The combination of sweet potatoes and black-eyed peas creates a comforting, satisfying meal that’s both hearty and healthy. It’s perfect for anyone looking for a tasty way to enjoy plant-based protein and fiber.
How to serve
Serve this soup with a side of crusty bread or warm cornbread to soak up the flavorful broth. A dollop of yogurt or a sprinkle of fresh herbs like cilantro or parsley can add a nice touch of freshness. It also pairs well with a simple green salad for a balanced meal.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits; simply add a splash of water or broth when reheating to reach your desired consistency. This soup also freezes well—just thaw overnight in the fridge before reheating.
