Smoky Sweet Potato Black-eyed Pea Soup
What better way to kick off the new year than with a healthy, hearty soup?
One of the things I love the most about soup is the simple prep and you can get all you nutrients in one pot. This Smoky Sweet Potato Black-eyed Pea Soup is almost like a stew because it is a fabulously, thick and delicious.
What makes this soup so special? Not only is it vegan; it’s also oil-free, low-fat and just about 10 ingredients (not including water lol).
Prep Time: 15 minutes (not including the overnight prep)
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
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
2 cups (280g) chopped bell peppers (I used 1 red and 1 green)
1 1/2 cups finely diced onion
2 1/2 tablespoons minced or 4 x-large garlic cloves chopped
3 cups of 1/2 inch chunks peeled and chopped sweet potato
3/4 cup medium heat salsa (use mild for less spicy)
1 tablespoon ground cumin
2-3 teaspoons smoked paprika
1 tablespoon + 1 teaspoon salt and 1 teaspoon black pepper
3 cups spinach or cabbage
Instructions (prep starts the night before)
1) 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 to clean. Add them back to the pot and add the 6 cups warm water.
2) 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, prep your bell peppers, onion, garlic and sweet potato. Get all your remaining ingredients ready as well (salsa, cumin, paprika and salt & pepper).
3) After the 60 minutes is up, add the peppers, onions, sweet potatoes, garlic, salsa, cumin, smoked paprika, salt & pepper. 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 to escape and let it cook 15-20 minutes just until potatoes & beans are tender.
The beans should be done in this time. If not, let them cook just a few minutes more.
4) Remove from heat. Stir in spinach. Serve & Enjoy!
To add a bit more spice: you can use hot salsa over a medium heat level. You also have the option to add cayenne pepper or red pepper flakes.
Time-saving tip: The day before I cooked the soup, when I placed the beans to soak. I also did a lot of the prep for the chopped vegetables as well. I chopped the bell peppers and onions and placed them in fridge. I also cleaned and peeled all the sweet potatoes so the next day all I had to do was chop them. I chose to use minced garlic as well; for convenience and a way to cut down on prep.
This recipe is based on the large amount of water used with the dried beans. I don't recommend canned, as it will totally change everything else about the recipe. This makes a nice, huge pot, so you’ll definitely have enough leftovers.
As you know, Southern tradition holds that black-eyed peas brings good luck and prosperity for the new year, so I’m wishing you the same for a strong start to 2020!
