Smoky Black-Eyed Pea Soup

This Smoky Black-Eyed Pea Soup with Sweet Potatoes and Mustard Greens is the epitome of comfort and flavor. It combines the earthy richness of black-eyed peas, the sweetness of sweet potatoes, and the robustness of mustard greens in a smoky, spiced broth. It’s a wholesome and filling soup that’s perfect for gatherings or cozy evenings at home. Get ready to enjoy a bowl full of warmth and deliciousness.

Yields: 10–12 Servings

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 carrot, peeled and chopped
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 dried chipotle chili, halved
• 2 bay leaves
• 1 pound dried black-eyed peas or navy beans, washed and picked through for stones
• 2 quarts vegetable stock or water
• 1 large sweet potato, peeled and diced into 1-inch cubes
• 1 (10-ounce) package frozen mustard greens, chopped
• 1 (22-ounce) can diced tomatoes
• Croutons made from cornbread or other bread for garnish
• Chopped cilantro for garnish

INSTRUCTIONS:

1. Sautéing the Aromatics: In a large, heavy-bottomed Dutch oven over medium heat, heat the olive oil for about 1 minute. Add the chopped onion, celery, carrot, and salt. Sauté for approximately 5 minutes, or until the onions turn translucent and the vegetables soften.
2. Infusing Flavor: Stir in the dried thyme, dried oregano, ground cumin, halved chipotle chili, and bay leaves. Cook for an additional 2 minutes to allow the spices to become fragrant.
3. Adding Beans and Stock: Incorporate the black-eyed peas or navy beans into the pot, followed by the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to simmer for about 2 hours or until the beans are very tender. If needed, add more water or stock to maintain a brothy consistency.
4. Introducing Sweet Potatoes: Add the diced sweet potato to the simmering soup and cook for an additional 20 minutes, or until the sweet potato pieces become tender.
5. Mustard Greens and Tomatoes: Stir in the chopped frozen mustard greens and the diced tomatoes. Cook for an additional 10 minutes, ensuring the sweet potato and greens reach their desired tenderness. Adjust the seasoning with salt and pepper to taste.
6. Consistency and Final Touch: Adjust the consistency of the soup by adding more vegetable stock or water if needed. The soup should maintain a brothy texture. Remove the bay leaves and the chipotle chili halves before serving.
7. Garnish and Serve: Ladle the hearty Smoky Black-Eyed Pea Soup into bowls. Garnish each serving with croutons made from cornbread or your preferred bread, and sprinkle with chopped cilantro for a burst of freshness.

Now, you’re ready to enjoy this wholesome and flavorful Smoky Black-Eyed Pea Soup with Sweet Potatoes and Mustard Greens. It’s a complete meal in a bowl that’s bound to warm your heart and satisfy your taste buds. Whether it’s a special occasion or a comforting weekday dinner, this soup is sure to become a beloved favorite.