Black Eyed Peas-Sweet Potato Soup

Beans Ingredients:

1/2 onion--roughly chopped

1 carrot--roughly chopped

3 garlic cloves--peeled

1 bay leaf

1/2 teaspoon red pepper flakes

1 cup dry black eyed peas--soaked overnight, drained, and rinsed

olive oil

water

salt

pepper

Beans Method:

*Add ~2 tablespoons of oil to a large stock pot, along with the red pepper flakes and bay leaf. Heat over medium heat, stirring to combine. Heat for 1-2 minutes. Add the soaked, rinsed beans to the pot, along with large pinch of salt and black pepper. Cover beans with water. Bring to a boil. Drop down to medium.

*Simmer for ~ 30 minutes, just until the beans begin to soften (but are not fully cooked). Drain, remove veggies and bay leaf. Set aside.

Soup Ingredients:

Cooked black eyed peas (see above, or use canned)

2 carrots--diced

2 small (or one large) sweet potato--diced

2 stalks celery--diced

1/2 onion--diced

2 cloves garlic--minced

1 cup frozen corn

1/3 cup brown rice

6 cups vegetable broth

2 heaping tablespoons harissa (or preferred hot sauce to taste)

1/2 teaspoon cumin

salt

pepper

olive oil

fresh orange juice

fresh herbs

Method:

*Add ~3 tablespoons olive oil to a large stock pot. Add carrots and sweet potato. Cook over medium heat for about 10 minutes, stirring occasionally. Add celery, cook for about 5 minutes. Add onion. Cook for about 5 minutes. Add garlic. Cook for about 5 minutes.

*Add drained, cooked black eyed peas, rice, frozen corn, harissa, and vegetable broth. Cover and bring to a boil. Once boiling, uncover, drop heat to medium/medium low, and simmer for about 1 hour, stirring occasionally.

*Once beans and veggies are tender, adjust seasoning and serve with a squeeze of fresh orange juice and fresh herbs. Enjoy!