Black Eyed Pea And Sweet Potato Soup Recipes

SWEET AND SPICY SOUP WITH BLACK-EYED PEAS AND SWEET POTATO

Steps:

• 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.

HEARTY BLACK-EYED PEA SOUP

Steps:

• In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

BLACK EYED PEA AND SWEET POTATO SOUP RECIPE

Steps:

• Soak the black eyes peas in a bowl of water overnight. Rinse and drain the black eyes peas in the morning. Peel the sweet potatoes and carrots and chop, or dice into small cubes, along with the onions. Place the vegetables and beans in a pot with water to cover them and set on medium high to boil. When boiling lower the heat to a simmer and boil until soft. Destem kale or collards and chop greens along with herbs. Add bouillon, seasonings and greens to the pot while it is boiling and continue boiling until beans and vegetables are soft. Lower the heat, add the coconut milk and continue to simmer until you are ready to eat, or remove from heat and cool to store.

SENEGALESE BLACK-EYED PEA AND SWEET POTATO SOUP (NDAMBE)

Steps:

• In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes.
• Stir in the garlic and chilies, then cook until fragrant, about 30 seconds.
• Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.
• Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes.
• Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.

BLACK-EYED PEAS AND SWEET POTATO STEW

Steps:

• Rinse black-eyed peas in colander (to clean), then drain.
• Add enough water to cover beans in 3 quart vessel.
• Boil, then turn down to medium-low heat for 30 minutes (cook until tender).
• Keep on lower heat and add onions, garlic, parsley, celery (if desired) and seasonings.
• Add tomatoes, and sweet potatoes.
• Cook for another 15 minutes, or until sweet potatoes are tender.
• Other suggested ingredients for variation are: 1 can of corn, chopped red bell peppers, or a few hot peppers.
• You can also add olive oil and/or a dash of vinegar for added flavor.
• Serve with, or over brown rice-- with corn bread on the side!