Black Eyed Pea Soup
Ingredients
-
1
tablespoon
olive oil
-
1
medium
sweet onion, finely diced
-
1
medium
green bell pepper
-
2
stalks
celery, diced
-
½
teaspoon
salt
-
3-4
cloves
garlic, minced
-
1
small
jalapeño, diced
-
1
teaspoon
dry thyme
-
2
medium
sweet potatoes, peeled and diced into 1" pieces
-
1½
cups
black-eyed peas
-
1
can (15 ounces)
petite diced tomatoes with juices
-
4
cups
vegetable broth
-
¼
teaspoon
cayenne pepper (optional)
-
1
teaspoon
smoked paprika
-
3
cups
kale, chopped
Instructions
- Heat a large pot or Dutch oven over medium-high heat and add olive oil.
- Sauté diced onions, bell pepper, and celery with salt for 6-8 minutes until softened.
- Add garlic, jalapeño, and thyme; sauté for 1 more minute until aromatic.
- Stir in sweet potatoes, black-eyed peas, diced tomatoes, vegetable broth, cayenne pepper, and smoked paprika.
- Bring to a boil, then reduce to a simmer and cover, cooking until sweet potatoes are tender, about 15-20 minutes.
- Turn off the heat and stir in chopped kale, allowing it to wilt before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
367
Total fat
5g
Total carbohydrates
72g
Total protein
14g
Sodium
571mg
Cholesterol
0mg
You might also like