Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato Recipe - Bush’s Best
Contrasting flavors of sweet, spicy, and earthy combine in this thick, hearty soup. It's equally tasty served hot or cold.
Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato
1/2 red bell pepper
1 tablespoon olive oil
1 onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 cup water
1 cup vegetable broth
3 plum tomatoes, chopped
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (15 ounce) can sweet potatoes, drained and cut into chunks
1 tablespoon brown sugar
1 1/2 teaspoons cinnamon
1/8 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 pinch dried thyme
1 pinch dried basil
1 pinch dried oregano
1 pinch dried rosemary
1 pinch garlic powder
1 pinch onion powder
1 pinch mustard powder
1 pinch cumin
1 pinch coriander
salt and cracked black pepper to taste
2 tablespoons chopped fresh parsley
Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.
Split Pea Soup with Rosemaryhttp://recipes.bushbeans.com/recipe/89199/split-pea-soup-with-rosemary.aspx
Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.
- 6 slices bacon, cut into 1 inch pieces
- 1 small onion, chopped
- 1 leek, thinly sliced
- 1 large carrot, chopped
- 2 cloves garlic, minced
- 4 (10.5 ounce) cans chicken broth
- 1 1/2 cups green split peas
- 2 bay leaves
- 1 teaspoon chopped fresh rosemary
- Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.
Split Pea Soup with Tofuhttp://recipes.bushbeans.com/recipe/71574/split-pea-soup-with-tofu.aspx
This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.
- 1 tablespoon olive oil
- 1 white onion, finely chopped
- 3 cloves garlic, pressed
- 4 small red potatoes, diced
- 1 cup peeled, diced carrots
- 1 pound dry green split peas
- 4 cups vegetable broth
- 1 (16 ounce) package soft tofu
- 1 (6 ounce) bag fresh spinach, finely chopped
- 1 tablespoon dried basil
- salt and pepper to taste
- Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
- In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
- In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.