Hearty black-eyed pea and sweet potato soup is the long-simmered pot that makes a house smell like a promise. Dried black-eyed peas cook slowly with onion, celery, carrot, thyme, oregano, cumin, bay, and a smoky chipotle, the sweet potatoes going soft at the edges. Two and a half hours, mostly unattended, eight servings, endless leftovers.
There’s nothing quite like a big, steaming bowl of soup to warm you from the inside out, and this Hearty Black-Eyed Pea & Sweet Potato Soup is pure comfort in a bowl. It’s a beautiful dance of smoky chipotle, earthy herbs, sweet potatoes, and tender greens, all simmered to perfection. This one-pot wonder is not only incredibly delicious but also packed with plant-based goodness. While this recipe is designed for pantry staples like dried beans and frozen greens, feel free to swap in fresh ingredients whenever you can for an extra boost of flavor and nutrients!
Ingredients
• 1 tablespoon / 15 ml (0.5 fl oz) olive oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 carrot, peeled and chopped
• 2 teaspoons (10 ml / 0.3 fl oz) salt, plus more to taste
• 1 teaspoon (5 ml / 0.2 fl oz) dried thyme
• 2 teaspoons (10 ml / 0.3 fl oz) dried oregano
• 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
• 1 dried chipotle chili, halved
• 2 bay leaves
• 1 pound / 450g (15.9 oz) dried black-eyed peas or navy beans, washed and picked through
• 2 quarts / 1.9 liters vegetable stock or water
• 1 large sweet potato, peeled and diced into 1-inch / 2.5 cm cubes
• 1 package 10 ounces / 280g (9.9 oz) frozen mustard greens, chopped
• 1 can 22 ounces / 620g (21.9 oz) diced tomatoes
• Croutons of cornbread or other bread, for garnish
• Fresh chopped cilantro, for garnish
Instructions
1. In a large, heavy-bottomed Dutch oven, warm the olive oil over medium heat. Add the chopped celery, carrot, onion, and salt. Sauté for about 5 minutes, until the onions soften and become translucent.
2. Stir in the dried thyme, oregano, cumin, chipotle chili, and bay leaves. Toast the spices for 2 minutes until fragrant, awakening their flavors.
3. Pour in the washed black-eyed peas and the vegetable stock. Increase the heat to bring the soup to a boil, then reduce to a gentle simmer. Cover and cook for 2 hours, or until the beans are completely tender. Check occasionally and add more stock or water if the liquid level gets too low.
4. Add the diced sweet potatoes to the pot and continue to simmer for another 20 minutes.
5. Stir in the chopped mustard greens and diced tomatoes. Cook for a final 10 minutes, until the sweet potatoes are fork-tender and the greens are heated through.
6. Remove the chipotle chili halves and bay leaves. Taste and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, thin it with a splash of vegetable stock or water to reach a brothy consistency.
7. Ladle the hot soup into bowls and serve immediately, garnished with a generous handful of cornbread croutons and a sprinkle of fresh cilantro.
Nutritional Information
• Serving Size: 1 bowl (approx. 1.5 cups / 360 ml)
• Calories: 350 kcal
• Protein: 15g
• Fat: 5g
• Carbohydrates: 65g
• Fiber: 18g
• Note: is an estimate and may vary based on used.
Pro Tips
• For a creamier texture, use an immersion blender to partially blend the soup before adding the sweet potatoes and greens.
• To save time, soak the dried beans overnight in cold water. This can reduce the initial simmering time by up to an hour.
• Don’t have mustard greens? Kale, spinach, or collard greens make excellent substitutes. Add tender greens like spinach in the last 2-3 minutes of cooking.
• For an extra layer of smoky flavor, add a teaspoon of smoked paprika along with the other dried spices.
FAQ
Q: Is this black-eyed pea soup a good source of plant-based protein
A: Absolutely! Black-eyed peas are a fantastic source of plant-based protein and fiber. A single serving of this hearty soup provides approximately 15g (0.53 oz) of protein, making it a satisfying and nutritionally complete vegetarian meal.
Q: Can I make this sweet potato and black-eyed pea soup vegan
A: Yes, this recipe is easily made vegan as the core ingredients are all plant-based. Simply ensure you use vegetable stock and serve with vegan cornbread croutons or your favorite crusty vegan bread for a fully vegan meal.
Q: What can I substitute for mustard greens in this recipe
A: If you don’t have mustard greens, several other leafy greens work beautifully. Chopped kale or collard greens can be added with the sweet potatoes. For more tender greens like spinach or Swiss chard, stir them in during the last 2-3 minutes of cooking until they just wilt.
Q: How should I store leftover vegetarian black-eyed pea soup
A: This soup stores wonderfully and is great for meal prep. Allow it to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days or can be frozen for up to 3 months. The flavors often meld and become even better the next day.
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Hearty Black-Eyed Pea & Sweet Potato Soup
Ingredients
Method
- In a large, heavy-bottomed Dutch oven, warm the olive oil over medium heat.
- Add the chopped celery, carrot, onion, and salt.
- Sauté for about 5 minutes, until the onions soften and become translucent.
- Stir in the dried thyme, oregano, cumin, chipotle chili, and bay leaves. Toast the spices for 2 minutes until fragrant, awakening their flavors.
- Pour in the washed black-eyed peas and the vegetable stock. Increase the heat to bring the soup to a boil, then reduce to a gentle simmer.
- Cover and cook for 2 hours, or until the beans are completely tender.
- Check occasionally and add more stock or water if the liquid level gets too low.
- Add the diced sweet potatoes to the pot and continue to simmer for another 20 minutes.
- Stir in the chopped mustard greens and diced tomatoes.
- Cook for a final 10 minutes, until the sweet potatoes are fork-tender and the greens are heated through.
- Remove the chipotle chili halves and bay leaves.
- Taste and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, thin it with a splash of vegetable stock or water to reach a brothy consistency.
- Ladle the hot soup into bowls and serve immediately, garnished with a generous handful of cornbread croutons and a sprinkle of fresh cilantro.
- Don't have mustard greens? Kale, spinach, or collard greens make excellent substitutes.
- Add tender greens like spinach in the last 2-3 minutes of cooking.
