Southern Sweet Potato and Black Eyed Pea Stew
[Vegan]
Author Bio
Meals meant to be shared that use fresh, seasonal ingredients, and simple cooking techniques.
Kayli is...
Meals meant to be shared that use fresh, seasonal ingredients, and simple cooking techniques.
Kayli is a dietitian who specializes in plant-based nutrition and cooking. She co-writes the recipe blog Plant Eaters’ Manifesto with her husband. Sign up for their weekly newsletter for the latest plant-based recipes, news and exclusive guides. Kayli believes food is more than the sum of its nutritional parts. When she sits down to a meal, she wants to enjoy the flavors, connect with friends and walk away feeling satisfied. This is the language she uses to teach people about good food: fresh, seasonal ingredients, simple cooking techniques, and meals meant to be shared. In this language, good health is a given. When she isn't cooking and writing, Kayli loves practicing yoga and exploring coffee shops and microbreweries. Read more about Kayli Dice
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Southern Sweet Potato and Black Eyed Pea Stew [Vegan]
Southern flavor with a creamy sweet potato broth base, this soup is packed with black beans, corn, and greens. This is how we do soul food!
Ingredients You Need for Southern Sweet Potato and Black Eyed Pea Stew [Vegan]
How to Prepare Southern Sweet Potato and Black Eyed Pea Stew [Vegan]
- In a soup pot over medium heat, sauté onion and celery in the oil. Add cumin, thyme and cayenne and sauté for another minute.
- Add the cubed sweet potatoes and enough water to cover (about 4 cups). Turn heat to high, cover and bring to a boil. Let simmer until sweet potatoes are tender. Once tender, puree with a immersion blender or transfer to a blender to puree. Return sweet potato broth to soup pot.
- Add black-eyed peas, corn, greens, and diced tomatoes. Season with salt and pepper to taste. Bring to a simmer for about 10 more minutes or until greens are softened and soup thickens. Add additional water if soup gets too thick.
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