Sweet Potato and Black-Eyed Pea Soup Recipe

Publish date: 2024-07-23
Democracy Dies in Darknessclock1 hour 5 minscourseSoupStart CookingComment on this storyAdd to your saved recipesBy Joe Yonan

This soup from New Orleans chef Serigne Mbaye is creamy, nutty, slightly sweet and has a touch of heat from cayenne. He serves it as a puree, but for a little added visual interest, you can reserve some of the cooked vegetables and beans before blending and use them as a garnish.

Make ahead: The black-eyed peas need to be soaked for at least 3 hours and up to 12 hours in advance.

Storage: Refrigerate for up to 1 week or freeze for up to 3 months.

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Ingredients

measuring cup

Servings: 6 (makes 12 cups)

Directions

Time Icon Active: 35 mins| Total: 1 hour 5 mins

  • Step 1

    Drain and rinse the black-eyed peas.

  • Step 2

    In a Dutch oven or other large pot over medium-high heat, heat the oil until it shimmers. Add the tomatoes, onion, bell pepper, garlic, cayenne and salt. Cook, stirring occasionally, until the onion is soft, about 10 minutes. Stir in the vinegar to deglaze the pot, scraping up any browned bits on the bottom of the pan with a spoon.

  • Step 3

    Add the black-eyed peas, sweet potatoes and water and bring to a boil. Reduce the heat so the soup is at a simmer, cover and cook until the black-eyed peas are very soft, 30 to 40 minutes. Stir in the palm or coconut oil, taste, and season with more salt, if needed. Remove from the heat and let cool for a few minutes.

  • Step 4

    If desired, use a slotted spoon to transfer about 2 cups of the solids to a bowl and reserve for garnish. Using an immersion blender, puree the soup until smooth.

  • Step 5

    Divide the soup among bowls, and top each with some of the reserved garnish. Serve hot.

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    Nutritional Facts

    Per serving (2 cups)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from chef Serigne Mbaye's recipe in “The Blue Zones American Kitchen” by Dan Buettner (National Geographic, 2022).

    Tested by Joe Yonan.

    Published December 17, 2022

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