Best Black Eyed Pea And Sweet Potato Soup Recipes

Black Eyed Pea and Sweet Potato Soup Recipe image

Provided by vdub

Number Of Ingredients 15

2 cups Black Eyed Peas - soaked overnight
2 Sweet Potatoes
2 Carrots
1 Onion
1 cup Greens, Kale or Collards - chopped
lots of Chives - 1/4 cup to 1 cup
1/4 cup Parsley
3 Garlic cloves
1 Tbsp Onion powder
2 Organic Vegetable Bouillion cubes
2 Bay leaves
2 large Sage leaves, or 1/2 tsp dried
1 tsp Rosemary, fresh is best, or dried
2 strands of Thyme, or 1 tsp
1/2 can of Coconut Milk, or 1 cup

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.

Senegalese Black-Eyed Pea and Sweet Potato Soup (Ndambe) image

Provided by lecole54

Categories Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons coconut oil
1 large yellow onion, finely chopped
kosher salt & fresh ground pepper, to taste
8 medium garlic cloves, minced
2 fresno chilies, stemmed and sliced into thin rings (can substitute jalapenos)
3 (14 ounce) cans black-eyed peas, drained and rinsed
2 bay leaves
1 lb sweet potato, in 1/2-inch cubes
1 lb plum tomato, cored and chopped
1 cup flat leaf parsley, chopped
2 tablespoons lemon juice, plus lemon wedges, to serve

Steps:

In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes.
Stir in the garlic and chilies, then cook until fragrant, about 30 seconds.
Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.
Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes.
Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.

Nutrition Facts : Calories 446, Fat 9, SaturatedFat 6.4, Sodium 970.8, Carbohydrate 76.9, Fiber 16.2, Sugar 10.8, Protein 18.6