Best 4 Sweet And Spicy Soup With Black Eyed Peas And Sweet Potato Recipes
Prepare to tantalize your taste buds with a culinary journey to the world of flavors with our diverse collection of sweet and spicy soup recipes. From the vibrant hues of the Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato to the aromatic depths of the Spicy Sweet Potato and Black Bean Soup, each recipe promises a unique symphony of flavors that will leave you craving more. We'll also explore the tangy allure of the Spicy Sweet Potato and Corn Chowder, the comforting warmth of the Creamy Sweet Potato and Black Bean Soup, and the delightful fusion of the Thai Sweet and Spicy Soup with Shrimp. Whether you're seeking a hearty and wholesome meal or a light and refreshing lunch, our selection of recipes caters to every palate and dietary preference. Get ready to embark on a culinary adventure that blends the sweetness of natural ingredients with a touch of heat, creating a harmonious balance that will ignite your senses.
Check out the recipes below so you can choose the best recipe for yourself!
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
BLACK EYED PEA AND SWEET POTATO SOUP RECIPE
Provided by vdub
Number Of Ingredients 15
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.
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
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
Tips:
- Prep in advance: To save time, chop the vegetables and measure out the spices before you start cooking.
- Use a good vegetable broth: The broth is the base of the soup, so use a high-quality vegetable broth or make your own.
- Don't overcook the vegetables: The vegetables should be tender but still have a little bit of crunch.
- Add the spices gradually: Start with a small amount of each spice and add more to taste. It's easier to add more spice than it is to take it away.
- Serve with your favorite toppings: Some popular toppings for this soup include chopped cilantro, green onions, avocado, and sour cream.
Conclusion:
This sweet and spicy soup is a delicious and hearty meal that's perfect for a cold day. It's packed with vegetables and protein, and it's easy to make. Plus, it's a great way to use up leftover black-eyed peas and sweet potatoes. So next time you're looking for a healthy and comforting soup, give this recipe a try.
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