SWEET AND SPICY SOUP WITH BLACK-EYED PEAS AND SWEET POTATO
Contrasting the flavors of sweet (roasted red bell pepper and sweet potato), spicy (cayenne and crushed red pepper) and earthy (black eye peas) was the inspiration for this dish. Equally tasty whether served hot or cold.
Provided by amanda1432
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 26
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.
Nutrition Facts : Calories 134 calories, Carbohydrate 24.9 g, Fat 2.4 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 254.5 mg, Sugar 6.4 g
BLACK-EYED PEAS AND SWEET POTATO STEW
Just a recipe I made up one cold day when I wanted a hearty, homemade stew (comfort food!) It was really good, so I shared it with a few friends. One friend called it: "Keisha's Mom's Black-Eyed Peas and Sweet Potato Stew" - adding my daughter's name. Sounds impressive! (This friend has made it more often than I have!) I like it because of the interesting taste and texture of the whole, fresh ingredients...it's great to have in the fall.
Provided by Suzanne Kohler
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 245.5, Fat 1, SaturatedFat 0.2, Sodium 37.9, Carbohydrate 46.9, Fiber 8.5, Sugar 7.9, Protein 14.6
SWEET AND SPICY SOUP WITH BLACK-EYED PEAS AND SWEET POTATO
Contrasting the flavors of sweet (roasted red bell pepper and sweet potato), spicy (cayenne and crushed red pepper) and earthy (black eye peas) was the inspiration for this dish. Equally tasty whether served hot or cold.
Provided by amanda1432
Categories Sweet Potato Soup
Time 1h10m
Yield 8
Number Of Ingredients 26
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.
Nutrition Facts : Calories 134 calories, Carbohydrate 24.9 g, Fat 2.4 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 254.5 mg, Sugar 6.4 g
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