We have an abundance of sweet potatoes in the house, as one of our back up meals during the working week is often Double Potato Feta Bake, so it wasn't that hard to make soup with what we had at home. I also have a stash of blackeye beans, so something a little more heartier was called for.
We are eating twice a day, namely brunch and then supper, but sometimes in between we want something light and its a welcome excuse for us to have a lunch break at home from the solitary work, so soup is a good solution.
This Sweet Potato and Blackeye Bean Soup was a well flavoured soup, not just from the sweetness from the sweet potatoes, but also hints from the other herbs, namely the sage. I haven't had blackeye beans for a little while, so the soft nuttiness added both flavour and melt in the mouth texture. On the last day of eating and reheating the soup, the sweet potatoes disintegrated completely.
I am sharing this Sweet Potato and Blackeye Bean Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen.
Other Blackeye Bean recipes
Aubergine, Black-eyed peas, Pepper and Coconut Pot
Baked BBQ Blackeyed Peas and Rice
Black-Eyed Bean and Lemon Hot Pot
Black-eyed Bean and Squash Stew with Preserved Lemon
Blackeye bean and Vegetable Crumble.
Cajun Blackeyed Peas with Summer Vegetables
Ginger Blackeyed Peas
Sweet Potato and Blackeye Bean Soup
100 dried blackeye bens1 red onion, finely sliced
1 tablespoons olive oil
4 sage leaves
1 bay leaf
1 tablepsoons fresh tyme
Sprig of rosemary
3 medium sweet potoateos, peeled and diced
2 farlic cloves curhsed
Optional: 1/2 teaspoon chilli flakes
650ml vegetble stock
Salt and peper to taste
2tablespoonsppons fresh parsley for garnish
Soak the beans in boiling water for 30 minutes.
Drain and set them aside.
In a medium pan, heat the oil then add the onion and saute with the sage, bay leaf, thyme and rosemary.
When the onion is soft and translucent , add the sweet pototoes, garlic and optional chilli.
Cook for a few mintues, before stirring in the blackeye beans and vegetable stock.
Simmer for 45 minutes o r until the beans are cooked and the sweet potato is beginning to fall apart.
Season to taste and serve garnished with chopped parsley.
Adapted from Rachel Demuth Green Seasons Cookbook. The original recipe uses Butternut Squash.