Sweet Potato Black-Eyed Pea Soup

Sweet Potato Black-Eyed Pea Soup

Aromatic, nutritious, and flavorful with subtle spice, this soup is a great choice for a main dish.

30 min. prep time
6 servings
242 Ratings


1 medium (1/2 cup) onion, chopped
1/2 teaspoon finely chopped fresh garlic
1 small (1/2 cup) green bell pepper, chopped
1 (15-ounce) can black-eyed peas, rinsed, drained
1 (14-ounce) can chicken broth
1 (14 1/2-ounce) can diced tomatoes
2 medium (4 cups) sweet potatoes, peeled, cubed 1/2-inch
1 small red chili pepper, chopped
1 tablespoon chopped fresh basil leaves
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon coarse ground pepper


Melt butter in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium-high heat, stirring occasionally, until onion is tender (3 to 5 minutes).

Add all remaining ingredients. Cook over high heat until mixture comes to a full boil (6 to 8 minutes). Reduce heat to low. Cover; cook 20 minutes or until sweet potatoes are tender.

Nutrition Facts (1 serving)

Calories: 340

Fat: 3.5g

Cholesterol: 5mg

Sodium: 680mg

Carbohydrates: 69g

Dietary Fiber: 8g

Protein: 9g

Recipe #7505B©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

I reduced the liquid by half and made this in the slow cooker. Tossed in a couple jalapeños with the ribs and seeds, since a slow cooker seems to suck the spice out of peppers, and I added about a teaspoon of cayenne to compensate. Not bad overall.
Good combination of flavors, but be careful of the red chili pepper! I removed the ribs and seeds and wish I would have used only half of the red chili. It was just a bit too spiced for me. Hubby enjoyed, however.

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