Spicy Sweet Potato and Black Eye Bean Soup

    1 hour 10 min

    Contrasting flavours of sweet, spicy and earthy combine in this thick, hearty soup.

    89 people made this

    Serves: 8 

    • 1/2 red pepper
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 celery stalk, chopped
    • 2 cloves garlic, minced
    • 225ml (8 fl oz) water
    • 225ml (8 fl oz) vegetable stock
    • 3 plum tomatoes, chopped
    • 1 (400g) black eye beans, drained and rinsed
    • 400g (14 oz) sweet potatoes, cut into chunks
    • pinch cinnamon
    • 1/4 teaspoon cayenne pepper
    • 1 bay leaf
    • pinch dried thyme
    • pinch dried basil
    • pinch dried oregano
    • pinch dried rosemary
    • pinch cumin
    • pinch coriander
    • salt and freshly ground black pepper to taste
    • handful chopped fresh parsley

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat grill. Brush red pepper lightly with olive oil, and place cut-side down on a baking tray. Place tray under grill, and grill until pepper is blackened and blistered. Remove from grill, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
    2. Heat olive oil in a large frying pan over medium heat. Stir in onion, celery and garlic; cook until onion is soft and translucent.
    3. Mix in water, vegetable stock, tomatoes, black eye beans, sweet potatoes and chopped red pepper. Add all of the dried herbs and spices, and mix thoroughly.
    4. Bring contents to the boil. Reduce heat to medium low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and pepper to taste. Stir in fresh parsley, remove bay leaf and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (52)


    Apart from being too lazy to skin the peppers, I loved this recipe.  -  18 Jan 2014


    My husband made this tonight minus the peppers as I can't digest them. It was fabulous and it is surely going to become a regular dish in our house :-)  -  22 Jun 2016


    I didn't do anything to the peppers and onions but toss them in the stockpot, along with double the amount of sweet potatoes, cut into 2cm chunks (no olive oil needed). I then simmered it on low on the back of the cooker for a couple hours. My partner gobbled down 2 bowlfuls and insisted I promise to make it again next week!  -  23 Mar 2015