Creamy Sweet Potato Black Eyed Peas Soup Recipe
2013
This delicious sweet potato black eyed peas soup recipe is a wonderfully thick, rich and hearty vegan soup recipe. In addition to the back beans and sweet potato it has more vegetables and chopped kale for added nutrition (I’m always sneaking greens in) and lots of fresh herbs from the garden. I love our fresh garden herbs. Fresh herbs really add a lot to any recipe and they don’t take a lot of room to grow. They can be grown in small pots on the windowsill and give such a great flavor. But dried herbs are great too and can be easily substituted. Coconut milk thickens this up. It’s a wonderful combination!
Mom and I started a little tradition of making a Friday soup together. Right after mom came out of the hospital from her stroke, we started this. Cooking was a form of therapy for mom after her stroke. Our friend Karen, who loved our soup creations would come over for some and stay with mom for a few hours to give me a little break Friday (or Saturday) evenings. Now mom’s ok to stay on her own for a few hours, but we still love for Karen to come and have soup with us.
Years ago, when I worked at my first little raw cafe in Toronto Sprouts, one of the owners wanted some cooked foods added in, and we started making soups. I realized that I have a knack for soup making and considered back then becoming like the Seinfeld Soup Nazi, and going into business making soups. That would be great except for my great love of raw foods, and at that time I wasn’t even eating cooked soup! Now I’ve tempered my extreme raw food ways and eat some soup and some other fairly healthy cooked foods once in awhile.
And I love making new soup creations with mom, and sharing my best ones with you! Hope you love this one as much as we did!!
Creamy Sweet Potato Black Eyed Peas Soup Recipe
Ingredients
2 cups Black Eyed Peas – soaked overnight
2 Sweet Potatoes
2 Carrots
1 Onion
1 cup Greens, Kale or Collards – chopped
lots of Chives – ¼ cup to 1 cup
¼ cup Parsley
3 Garlic cloves
1 Tbsp Onion powder
2 Organic Vegetable Bouillion cubes
2 Bay leaves
2 large Sage leaves, or ½ tsp dried
1 tsp Rosemary, fresh is best, or dried
2 strands of Thyme, or 1 tsp
½ can of Coconut Milk, or 1 cup
Directions
Soak the black eyes peas in a bowl of water overnight. Rinse and drain the black eyes peas in the morning. Peel the sweet potatoes and carrots and chop, or dice into small cubes, along with the onions. Place the vegetables and beans in a pot with water to cover them and set on medium high to boil. When boiling lower the heat to a simmer and boil until soft. Destem kale or collards and chop greens along with herbs. Add bouillon, seasonings and greens to the pot while it is boiling and continue boiling until beans and vegetables are soft. Lower the heat, add the coconut milk and continue to simmer until you are ready to eat, or remove from heat and cool to store.
Photo Description
Soak the black eyed peas overnight, the night before making the soup.
Peel an chop the vegetables.
Gather the spices, herbs and kale together.
De-stem and chop the kale and herbs. Leave the thyme and dried bay leaves whole and just remove the stems and leaves before serving.
Boil the vegetables, then add kale, herbs and spices.
Boil until the vegetables are soft.
Lower the heat, add the coconut milk and continue simmering until ready to serve.
Serve and enjoy!
This makes an awesomely thick and hearty soup ..and it’s delicious!!
