Thursday, January 22, 2015

Black Eyed Pea #Soup with Sweet Potatoes & Carrots {#vegan #recipe}

We love soup in this house and the majority of us love beans/legumes.  Alena and I are absolute bean lovers, while Ron likes them a lot, and MiaRose - our beef lover - tolerates them.   So the other day, looking through the pantry wondering about what dinner will be I realized that there were still plenty of black eyed peas.  My first thought was black eyed peas and rice but being in a "soupy" mood - you know grey, rainy, coldish - I settled on soup.   Started the adventure by quick soaking the dried black eyed peas…and voila here it is

Now truth be said,  if you are not a fan of sweet potatoes this soup is not for you; yes, it will not work I think Ron can attest to that since he is not the biggest fan of sweet potatoes (which is absolutely puzzling to me).  Ron ate his bowl and nicely declined seconds; Alena and I may have both had two bowls - we loved the soup; MiaRose well, she picked out the sweet potatoes and carrots.  So two out of four loved this super easy plus budget friendly soup.

Black Eyed Pea Soup with Sweet Potatoes & Carrots

  • 1 TB Olive Oil
  • 1 onion diced
  • 2 carrots
  • pinch of salt
  • 1 med sweet potato peeled and diced,  (app 4 c) 
  • 1-3/4 C dried black eyed peas soaked, or 2 cans of black eyed peas
  • 6 C water  
  • Salt & Pepper to taste

  1. Heat olive oil in a stock pot and when hot add onion together with carrots and a pinch of salt
  2. Sauté until onion turns translucent and carrots are bright orange in color.
  3. Add diced sweet potato and sauté for another minute or so stirring under the other vegetables.
  4. Add drained black eyed peas and stir under the vegetables
  5. Add water and bring to quick boil.  Reduce heat to a simmer,  cover and cook until beans and vegetables are soft.  
  6. Add salt & pepper to taste


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