Actually I thought about the title for a full 10 minutes.! Since this soup also has greens – in fact three different kinds of greens – beet greens, kale and spinach, I wanted to put that in too but hey it was turning out ridiculously long! I didn’t want people to be deterred by the title itself! 🙂 Anyways, what you call it is not important – what is really important is that this turned out to be one incredible soup! Such deliciousness obtained by simply combining the right ingredients.And so many healthful ingredients too!
Most Sunday nights are soup and bread nights for us and just as in any restaurant, the soup of the day (in our case nights) is based on what is left over in the refrigerator. Now I had a lot of greens in the fridge which I definitely wanted to use since that was one way of getting my kids to eat it. And black eyed peas was something I had been meaning to cook for a few weeks now. So I thought why not do a soup with them? As for sweet potato …now that just came about in a funny way…my son loves sweet potatoes and because they are so healthy I always bake him one for a quick side. So I took the sweet potato out thinking of baking it for him and then I just spontaneously decided to throw that in the soup pot as well. Turned out to be a wise decision – the chunky sweet potato pieces with the beans in a spicy soup was supremely delicious and very very comforting.! I am also bringing this healthy and wholesome soup to Fiesta Friday where this ‘simple ,delicious and healthy’ meal will be appreciated by many (I hope!) 🙂
Here’s the recipe:
Black eyed peas and sweet potato soup
1 tsp olive oil
1 tsp Cumin seeds
1 medium onion chopped fine
2 cloves garlic, crushed or finely chopped
1/4 tsp red chilli
1/4 tsp paprika
1 tsp salt
1 tomato chopped fine
2 cup cooked black eyed peas(black eyed beans)-canned or dried beans soaked for 3-4 hours and cooked beforehand
2 cup chopped mixed greens(I used Kale,spinach and beet greens)
1 medium sweet potato, about 1 cup chopped
1/4 cup tomato sauce
About 2 cups water
1/4 tsp oregano
1/2 tsp Freshly roasted cumin pow
1/4 cup fresh Cilantro,chopped (optional)
1/4 avocado Lime pieces 1 whole wheat Tortilla(for tortilla strips) Cheddar cheese 1 tbsp
1. Take a large stock pot with a tight fitting lid and heat the olive oil in it. When hot add the cumin seeds. Then add the onions and saute for about 2 minutes on medium heat until translucent. then add the garlic and the spices. saute for about 30 seconds.
2. then add the tomato and saute for 2-3 minutes until soft.
3. Next add the beans,the chopped greens and the sweet potato. Cover and cook for about 10 mins on low heat until the sweet potato is cooked. Then add the tomato sauce, oregano. And freshly roasted cumin powder. Then add the water. Check for seasoning. Add cilantro and put the heat off.
For tortilla strips:
Cut tortilla into strips. Bake in a foil lined tray in a preheated oven at 400 F for about 4-5 minutes until golden brown and crisp.
Serve soup warm garnished with avocado slices , cheese, lime wedges and tortilla strips!