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Black-Eyed Pea and Sweet Potato Soup
Melissa Hart

Black-Eyed Pea and Sweet Potato Soup

Black-eyed peas stay creamy inside while sweet potatoes soften the smoky tomato broth. Keep the potato cubes at three-quarters of an inch so they survive six hours. The soup freezes well and needs only a little vinegar after reheating to taste newly made.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 45 oz canned black-eyed peas drained and rinsed
  • 2 lbs sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 1/2 cups diced yellow onion
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 15 oz canned fire-roasted diced tomatoes
  • 7 cups low-sodium vegetable broth
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 1/2 tsp kosher salt
  • 2 tbsp apple cider vinegar

Method
 

  1. Place the black-eyed peas, sweet potatoes, onion, bell pepper, garlic, tomatoes, broth, paprika, cumin and salt in a 6-quart crockpot.
  2. Cover and cook on low for 5 1/2 to 6 hours until the sweet potatoes are tender but still hold their edges.
  3. Mash 1 cup of peas and sweet potato against the side of the crock.
  4. Stir in the vinegar and cook uncovered on high for 15 minutes.
  5. Cool in shallow containers and freeze for up to 3 months.