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Sweet and Spicy Soup Recipe

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This recipe for Sweet and Spicy Soup, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nikki Johnson
Added: Friday, January 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 red bell pepper
1 tbsp olive oil
1 onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 c water
1 c vegetable broth
3 plum tomatoes chopped
1 (15 oz) can black eyed peas, drained and rinsed
1 (15 oz) can sweet potatoes, drained and cut into chunks
1 tbsp brown sugar
1.5 tsp cinnamon
1/8 tsp cayenne pepper
1/4 tsp crushed red pepper flakes
1 bay leaf
1 pinch dried thyme
1 pinch dried basil
1 pinch dried oregano
1 pinch dried rosemary
1 pinch garlic powder
1 pinch onion powder
1 pinch mustard powder
1 pinch cumin
1 pinch coriander
salt and cracked black pepper to taste
2 tbsp chopped fresh parsley

Directions:
Directions:
1. Broil Red Pepper. Brush pepper with olive oil, place cut-
side down on baking sheet. Place sheet under broiler, and
broil until pepper is blackened and blistered. Remove from
broiler. When cool enough to touch, peel skin and chop
pepper into bite-size pieces.
2. Heat olive oil in a large skillet over medium heat. Stir in
onion, celery and garlic. Cook until onion is soft and
translucent.
3. Mix in water, vegetable broth, tomatoes, black-eyed peas,
sweet potatoes, and chopped bell pepper. Add brown sugar,
cinnamon, cayenne, and red pepper flakes. Add and stir in
the rest of the spices (except salt, pepper and parsley).
4. Bring contents to a boil. Reduce heat to medium-low.
Simmer, covered until sweet potatoes begin to disintegrate,
about 20 minutes. Season with salt and cracked pepper to
taste. Stir in fresh parsley and serve.

Number Of Servings:
Number Of Servings:
8

 

 

 

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