Sweet And Spicy Soup With Black-Eyed Peas And Sweet Potato
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Olive Oil2 cloves
Garlic (minced)1 cup
Water1 cup
Vegetable Broth1 tbsp
Brown Sugar1.5 tsps
Cinnamon1 tsp
Cayenne Pepper1
Bay Leaf1 pinch
Dried Thyme1 pinch
Dried Basil1 pinch
Oregano (dried)1 pinch
Dried Rosemary1 pinch
Garlic Powder1 pinch
Onion Powder1 pinch
Mustard Powder1 pinch
Cumin1 pinch
Coriander2 tbsps
Parsley (chopped fresh)Directions:
1
Set oven to broil
2
Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet
3
Place sheet under broiler, and broil until pepper is blackened and blistered
4
Remove from broiler, and when cool enough to touch, peel skin
5
Chop pepper into bite-size pieces
6
Heat olive oil in a large skillet over medium heat
7
Stir in onion, celery, and garlic; cook until onion is soft and translucent
8
Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper
9
Add brown sugar, cinnamon, cayenne, and red pepper flakes
10
Add bay leaf, thyme, basil, oregano, and rosemary
11
Mix in garlic, onion, and mustard powders
12
Stir in cumin and coriander
13
Bring contents to a boil
14
Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes
15
Season with salt and cracked pepper to taste
16
Stir in fresh parsley, and serve