African Sweet Potato Soup with Black-Eyed Peas and Beans

(from kitkat’s recipe box)

Source: GFG

Categories: Soup, cooked

Ingredients

  • 1 tablespoon light olive oil or peanut oil
  • 1 1/2 teaspoons curry paste- hot or mild, to taste
  • 1/2 teaspoon cinnamon
  • 1 medium red onion, peeled, diced
  • 4 cloves garlic, minced
  • 1 medium sweet potato or yam, peeled, diced
  • 1 large yellow bell pepper, cored, seeded, diced
  • 1 jalapeño or other hot chile pepper, seeded, diced fine
  • 1 14-oz. can black-eyed peas, rinsed, drained
  • 1 14-oz. can white beans, rinsed, drained
  • 1 14-oz. can black beans, rinsed, drained
  • 1 quart light broth
  • 1/2 cup natural peanut butter or Sunbutter melted in a half cup of boiled water
  • 1/2 teaspoon crushed hot red pepper flakes, or more, to taste
  • 2 tablespoons chopped fresh cilantro
  • Juice from 1 big juicy lime
  • 2-3 teaspoons organic brown sugar or raw agave nectar, to taste
  • Sea salt and black pepper, to taste
  • For garnish: Chopped fresh cilantro

Directions

  1. Heat the light olive oil in large soup pot.

  2. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice.

  3. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.

  4. Add the black-eyed peas, white and black beans, broth, peanut butter, red pepper flakes and cilantro.

  5. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.

  6. Stir in the lime juice and brown sugar or agave.

  7. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

  8. Serves 4 as a hearty meal. Terrific with gluten-free cornbread. Allergic to peanut butter? Make this soup with sunflower seed butter or cashew butter. Delicious! This soups works beautifully cooked slow in a Crock Pot; follow the manufacturer’s guidance for cooking vegetable soups.

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