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Recipe Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato (Soup)
Home Cooking Recipes
Required Ingredients:
- 1/2 red bell pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
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- 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
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- 1 tablespoon brown sugar
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
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- 1 bay leaf
- 1 pinch dried thyme
- 1 pinch dried basil
- 1 pinch dried oregano
- 1 pinch dried rosemary
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- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch mustard powder
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- 1 pinch cumin
- 1 pinch coriander
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- salt and cracked black pepper to taste
- 2 tablespoons chopped fresh parsley
Preparing/Cooking:
- 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.
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