Sweet Potato Black-Eyed Pea Soup

Sweet Potato Black-Eyed Pea Soup
24
2 Reviews
Aromatic, nutritious, and flavorful with subtle spice, this soup is a great choice for a main dish.
30 min
Prep Time
1:00
Total Time
6 servings

Ingredients

1 tablespoon
Land O Lakes® Butter
1 small (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 (14.5-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

Directions

  1. Melt butter in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until onion is tender.
  2. Add all remaining ingredients. Cook over high heat 6-8 minutes or until mixture comes to a full boil. Reduce heat to low. Cover; cook 20 minutes or until sweet potatoes are tender.

Recipe Tips

Nutrition Facts (1 serving)

Calories
340
Cholesterol
5mg
Carbohydrates
69g
Protein
9g
Fat
3.5g
Sodium
680mg
Dietary Fiber
8g

Recipe Comments and Reviews

Rating

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.

Rating

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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