Description
Sweet and Spicy Black-Eyed Pea & Sweet Potato Soup
Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 medium sweet potato, peeled and diced
1 red bell pepper, diced
1 can (15 oz) black-eyed peas, drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups vegetable or chicken broth
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for heat)
1 tsp honey or maple syrup (for sweetness)
Salt and pepper to taste
Fresh cilantro for garnish
Directions
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté until fragrant and softened, about 3-4 minutes.
Add Veggies: Stir in the diced sweet potato and red bell pepper. Cook for another 5 minutes, stirring occasionally.
Add Liquid Ingredients: Pour in the broth, diced tomatoes, and black-eyed peas. Stir in cumin, smoked paprika, cayenne pepper (if using), honey, salt, and pepper.
Simmer: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender.
Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with crusty bread or cornbread for a complete meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 250 kcal per serving
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