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Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

Category: Soups

Username: Bushman

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Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato
Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

Lot of ingredients but I made it and we loved it,served it with chicken salad in letttuce leaves.


1/2 red bell pepper
1 tbsp olive oil
1 onion (chopped)
1 celery (stalk chopped)
2 clove cloves garlic (minced)
1 cup water
1 cup vegetable broth ( I used chicken stock)
3 plum tomatoes (chopped) (I made it in the winter so I used a 15oz can of diced tomatos)
15 oz black-eyed peas (drained and rinsed)
15 oz sweet potatoes (drained and cut into chunks)
1 tbsp brown sugar
11/2 tsp cinnamon
1/8 tsp cayenne pepper
1/4 tsp crushed red pepper (flakes)
1 bay leaf
1 pinch dried thyme
1 pinch dried basil
1 pinch dried oregano
1 pinch rosemary (dried)
1 pinch garlic powder
1 pinch onion powder
1 pinch mustard powder
1 pinch cumin
1 pinch coriander
salt
black pepper
2 tbsp fresh parsley (chopped)


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.



Reader Response
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chaos

This looks so good....

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