Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Sweet and Spicy Black-Eyed Pea Soup

4.4
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
8 servings
Lunch Dinner U.S.
Sweet and Spicy Black-Eyed Pea Soup
Ingredients
  • 1/2 red bell pepper
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 cup water
  • 1 cup vegetable broth
  • 3 plum tomatoes, chopped
  • 1 (15 ounce) can black-eyed peas, drained and rinsed
  • 1 (15 ounce) can sweet potatoes, drained and cut into chunks
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 pinch dried thyme
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • 1 pinch dried rosemary
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 pinch mustard powder
  • 1 pinch cumin
  • 1 pinch coriander
  • salt and cracked black pepper to taste
  • 2 tablespoons chopped fresh parsley
Instructions
1
Preheat the oven to its highest temperature setting. Coat the red bell pepper with a thin layer of olive oil on all sides, then position it cut-side down on a baking dish. Place the baking dish under the broiler and cook until the pepper is completely charred and blistered, flipping it occasionally to ensure even browning. Remove from the oven when cool enough to handle, and carefully peel off the charred skin. Cut the pepper into small, bite-sized pieces.
2
Heat a generous amount of olive oil in a large cooking vessel over medium heat. Sauté the onion, celery, and garlic until the onion becomes soft and translucent.
3
Combine the water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper in a bowl. Add the brown sugar, cinnamon, cayenne, and red pepper flakes to give it a spicy kick. Add the bay leaf, thyme, basil, oregano, and rosemary to infuse it with fresh flavors. Mix in the garlic, onion, and mustard powders for an added depth of taste. Stir in the cumin and coriander to complete the blend.
4
Bring the mixture to a rolling boil. Reduce the heat to its lowest setting and let it simmer, covered, until the sweet potatoes start to break down into a tender pulp, approximately 20 minutes. Season with salt and cracked pepper according to your preference. Stir in some fresh parsley for a pop of color, then serve hot.