Description

When you’re craving something cozy, nutritious, and deeply flavorful, this Smoky Black Eyed Pea and Sweet Potato Soup delivers pure comfort in a bowl. It’s the kind of recipe that fills your kitchen with warmth and your heart with satisfaction. Inspired by Southern cooking traditions, this soup blends creamy black eyed peas, sweet tender potatoes, and smoky seasonings into a meal that feels both nourishing and nostalgic. Perfect for chilly nights or anytime you want an easy, hearty dinner that’s full of down-home goodness.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 large sweet potato, peeled and cubed
3 cups cooked black eyed peas (or 2 cans, drained and rinsed)
1 (14.5-ounce) can diced tomatoes
4 cups low-sodium vegetable broth
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon dried thyme
½ teaspoon chili powder
1 bay leaf
Salt and black pepper to taste
1 cup chopped kale or collard greens
1 tablespoon apple cider vinegar (optional, for brightness)
Fresh parsley or green onions, chopped (for garnish)

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Instructions

Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, carrots, celery, and red bell pepper. Sauté another 5 minutes.
Add smoked paprika, cumin, thyme, and chili powder. Stir for 30 seconds to release the aroma.
Add sweet potatoes, black eyed peas, diced tomatoes, and vegetable broth. Toss in the bay leaf and stir to combine.
Bring to a boil, then reduce heat and simmer for 25–30 minutes until the sweet potatoes are tender.
Stir in chopped kale or collard greens and cook another 5 minutes until wilted.
Remove bay leaf. Season with salt, black pepper, and apple cider vinegar if using.
Serve hot, garnished with fresh parsley or green onions, and enjoy with warm bread or cornbread on the side.

Notes

Use smoked paprika generously—it’s the key to that signature smoky flavor.
Mash a few sweet potato cubes in the pot if you prefer a thicker texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Add rice, quinoa, or barley to make the soup even heartier.
For extra flavor, finish each bowl with a drizzle of olive oil or a squeeze of lemon juice before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes