Warm up your kitchen with the delightful aroma of Southern comfort food! This Sweet Potato Black Eyed Pea Soup is not only a feast for the senses but also a nourishing hug in a bowl. Packed with vibrant flavors and wholesome ingredients, this recipe is perfect for chilly evenings or anytime you crave a hearty dish. With just 40 minutes from prep to table, you’ll be amazed at how effortlessly you can whip up this deliciously satisfying soup. Ready to tantalize your taste buds? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can black-eyed peas, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Begin by preparing your ingredients. Peel and dice the sweet potatoes into small cubes, about 1-inch in size. Chop the onion and mince the garlic cloves.
- In a large pot or Dutch oven, heat a couple of tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced sweet potatoes to the pot and stir well to combine. Cook for about 5 minutes, allowing the sweet potatoes to soften slightly.
- Pour in the vegetable broth, ensuring that the sweet potatoes are fully submerged. Stir in the drained black-eyed peas and thyme, and season with salt and pepper to taste.
- Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
- Once cooked, you can use an immersion blender to puree the soup to your desired consistency, or leave it chunky if you prefer. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. If the soup is too thick, you can add a bit more vegetable broth to reach your desired consistency.
- Serve the Sweet Potato Black Eyed Pea Soup hot, garnished with fresh herbs or a drizzle of olive oil if desired. Enjoy your hearty and nutritious meal!
Tips
- Prep Ahead: To save time, peel and chop your sweet potatoes and onions in advance. Store them in the refrigerator until you're ready to cook.
- Sautéing Matters: Make sure to sauté the onions until they are translucent and fragrant. This step builds a flavorful base for your soup.
- Adjust the Consistency: If you prefer a creamier soup, blend it until smooth. For a chunkier texture, simply mash some of the sweet potatoes with a fork before serving.
- Season to Taste: Don’t be shy with the seasoning! Taste your soup as it simmers and adjust the salt, pepper, and thyme to suit your palate.
- Garnish for Flair: Enhance the presentation and flavor by garnishing your soup with fresh herbs like parsley or a drizzle of olive oil before serving.
- Leftover Love: This soup keeps well in the fridge for up to three days, making it a great option for meal prep or leftovers!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
