Smoky Sweet Potato Black-eyed Pea Soup
This Smoky Sweet Potato Black-eyed Pea Soup is full of flavor, plant-based protein, is oil-free, dairy-free and made with delicious Whole Foods! A total bowl of comfort that is easy to make and will leave you feeling satisfied!
Servings: 6 -8 servings
Ingredients
- 1 lb (16 oz bag) dried black-eyed peas, soaked 8 hours (overnight) covered in water
- 6 cups low-sodium vegetable broth
- 2 cups (280g) chopped bell peppers (I used 1 red and 1 green)
- 1 1/2 cups (195g) finely diced onion
- 4 (2 1/2 tablespoons minced) x-large garlic cloves
- 3 cups (470g) of 1/2 inch chunks peeled and chopped sweet potato
- 3/4 cup (120g) medium heat salsa (use mild for less spicy)
- 1 tablespoon ground cumin
- 2-3 teaspoons smoked paprika
- 2-3 teaspoons or more salt (This makes a HUGE pot, so that is why you need more salt than normal and will greatly vary depending on the broth used)
- 1 teaspoon ground black pepper
- OPTIONAL: This is great served with any of my cornbread recipes listed below.
- I use this scale.
Instructions
- I like to serve this with cornbread. You can use any of these, all will be delicious. Vegan gluten-free Skillet Cornbread, Cornbread Muffins or Pumpkin Cornbread.
- Time-saving tip: The day before I cooked the soup, when I placed the beans to soak I also chopped the bell peppers and onion and placed them in the freezer, so all I had to do was add them the next day and chop the sweet potato and garlic. Made it simpler.This recipe is written 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 huge pot, which is how I like to make a good soup at New Year's for leftovers.
- 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 and remove any rocks or debris.
- Add them back to the pot and add the 6 cups vegetable broth.
- Bring the beans to a boil and as soon as it is a rolling boil, turn to low simmer, cover with a lid and cook for 60 minutes (set your timer). While it is cooking, chop your bell peppers, onion, garlic and sweet potato. Get all your remaining ingredients ready as well (salsa, cumin, paprika and salt & pepper). Start with 2 teaspoons or so of salt.Note: You can also prepare the cornbread muffins at this time if you want. They add a wonderful slightly sweet taste and texture to the soup. Come on, make them.
- After the 60 minutes is up, add the remaining ingredients. 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 still to escape and let it cook 15-20 minutes just until the potatoes are tender. The beans should be done at this point as well. If you follow each step as I've noted, the beans should be done. If not, let them cook just a few minutes more.
- Taste and add any more salt if needed. This can greatly vary depending on the broth that is used. You may need 1-2 more teaspoons, it will depend.
- Remove from the heat and serve with cornbread!