Zesty Soup with Black-Eyed Peas and Sweet Potatoes

Ingredients 0/25

Step 1

Preheat your oven’s broiler. Lightly brush the cut side of the red bell pepper with olive oil and place it cut-side down on a baking sheet. Pop it under the broiler until the skin is nicely blackened and blistered. Once it’s cool enough to handle, peel off the skin and chop the pepper into bite-sized pieces.

Step 2

Heat some olive oil in a large skillet over medium heat. Add the onion, celery, and garlic, cooking until the onion softens and turns translucent.

Step 3

Pour in the water and vegetable broth, then add the tomatoes, black-eyed peas, sweet potatoes, and the chopped roasted pepper. Sprinkle in the brown sugar, cinnamon, cayenne, and red pepper flakes. Toss in the bay leaf and all the herbs—thyme, basil, oregano, and rosemary—as well as the garlic, onion, and mustard powders. Finish by stirring in the cumin and coriander.

Step 4

Bring everything up to a boil, then lower the heat to medium-low and let it simmer, covered, for about 20 minutes. You want the sweet potatoes to start breaking down and getting nice and tender.

Step 5

Taste and season with salt and freshly cracked pepper. Just before serving, stir in some fresh parsley for a burst of color and flavor. Enjoy!