Reviewed: Oct. 21, 2009

Not a fan of black-eyed peas, but this soup is delicious! I used jarred roasted bell pepper, and only used basic spices as suggested. I only used 1/8 tsp. of cayenne with no red pepper flakes, and the kids loved it! My husband added more spice and loved it too.

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Kris

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

I really don't like being a negative Nelly, but I didn't care for this recipe at all. :O( I followed the recipe as written, so it may just be that I don't like my soups to be sweet. I ended up draining the veggies and freezing them to do something with at a later time.

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CMAG1

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jan. 16, 2009

The flavors meld together beautifully in this soup. The sweet comes in first then the spicy has a strong finish. I did not have garlic or mustard powder. I used dijon mustard, about a teaspoon, and used a fresh sweet potato that I cubed and boiled. The soup was served on New Years Day with sweet corn muffins to my friends. Everybody loved it.

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Christina

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Reviewed: Dec. 19, 2008

This soup was freakin' awesome! I used part of a cinnamon stick and about 1 1/2 fresh hot peppers (it was a little spicy). I refrained from taking a pinch of every spice in my cabinet as another reviewer suggested. The only reason I'm giving 4 stars is because the recipe seems a little off with all those pinches. Maybe I'm a jerk but oh well! Stick to the spices that make the soup sweet and spicy and you've got yourself a five star soup indeed.

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DJBeefStroganoff

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Nov. 7, 2008

pretty good. used fresh sweet taters, otherwise followed the recipe reasonably closely. didn't have a couple of the "secret herbs and spices", but there were so many and frankly, so little of most of them that i can't imagine it made any difference.

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3MCMRMOM

Cooking Level: Expert

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Reviewed: Aug. 23, 2008

We really liked this soup. I followed the directions pretty closely, But used real onion and garlic, not dried and did put in most of the other seasonings, all fresh, though. I also used fresh baked sweet potatoes and used less water. I also put in shredded chicken. It really hit the spot!

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Jan. 13, 2008

Made it for New Years Eve...you know good luck to eat B.E.P's and all. Not one person touched it. Won't make it again.

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Alli

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Corona, California, USA

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Reviewed: Jan. 10, 2008

This stuff is kick *** good. As others have said, omit any powdered spices, and use the seasonings you like. I used the basil, oregano, cumin, coriander and cayenne pepper, and allspice instead of cinnamon. I just used frozen peppers I had on hand. This is such a versatile recipe, I will be sure to have the ingredients in my pantry at all times! Thanks!

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Jen

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Reviewed: Jan. 4, 2008

good stuff, great comfort food.

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MVADEN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Jan. 1, 2008

Delicious! Wonderful combination of spices and textures. I eliminated the Rosemary and cut back on the cinnimon, added apple chicken sausage and okra. I also substitued the dried pepper spices with a fresh blend of chopped Mexican-style peppers. I added the juice of and a teaspoon of Clementine rind. Finally, I used avocado as a garnish. My family loved it! We served it with French bread. It is very different but should please even picky eaters.

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Shannon

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Reviewed: Dec. 26, 2007

This was really yummy. I did leave out some of the herbs, though.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 11, 2007

My family loved this recipe. I made the 'Big Rey' version and it was easy, filling and delicious. I am looking forward to trying it cold tomorrow.

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susan1956

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Reviewed: Jul. 15, 2007

This recipe was absolutely delicious! Even my husband, who HATES sweet potatoes, liked it! I did make a few changes, but nothing major. I just omitted some of the spices and, per my dad's suggestion, had some Hot Madras curry powder on the table so diners could season their stew to taste - the curry powder really did add just the right flavor. The spices I kept were the bay leaves, garlic (fresh), thyme, rosemary (fresh), brown sugar, cumin, salt, red pepper, cayenne pepper, and parsley as garnish. I think next time I may substitute cilantro for parsley. I also just sauteed the red pepper rather than baking it to draw out the sweetness, because I just don't have the patience for that. This soup is savory, sweet, and not overly complex with some spices omitted. Thanks to AMANDA1432 for submitting this recipe! It's brilliant!

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Jun. 20, 2007

Used 2 small fresh sweet potatoes, one regular tomtato, and a whole red pepper. I used 4 cups of broth instead of the 1 cup of water and 1 cup of broth - with the increased amounts of other ingredients it was needed. I didn't put in the oregano, basil, oregano, garlic powder, onion powder, and mustard powder. I kept the same amount of cinnamon, but then I love the taste so I didn't find it strong. I also increased the amount of cayenne to 1/4 teaspoon - I generally like my food spicier than recipes give. I cooked 3 breasts of chicken in the soup when it was simmering and then cut them into strips when cooked. I liked that this made it heartier and absorbed some of the extra liquid I used. With the modifications made, I really like this soup - the family agrees, although my mum found it too spicy for her liking - but this was because of my modification.

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collegestudent09

Cooking Level: Intermediate

Home Town: North Hatley, Quebec, Canada

Living In: Wolfville, Nova Scotia, Canada

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Reviewed: Feb. 17, 2007

Very wonderful and healthful! Great for a New Year's Day dinner. Definitely will make again.

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BELLEROSE1

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Reviewed: Jan. 4, 2007

Wow, so so so good! I followed "Big Rev"s suggestions of reducing the cinnamon, leaving out some spices, sautéing the spices with the onions, adding chicken, and skipping the water and using all broth. I still think there should be more broth, so I'd probably go with 3 cups next time. I did not add the bell pepper (I am allergic), and I did not have Cumin or coriander so I substituted with a pinch of curry powder which has both in it. I also used a fresh sweet potato instead of canned (just simmer it 45 minutes instead of 20). I found in my store's produce section "reconstituted" black eyed peas (brand name Melissa’s) which basically just saved me having to soak the dried peas overnight (I don’t like the canned version). All in all, this was a tasty dish and I plan to make it again for a dinner party in a few weeks.

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Jen R.

Cooking Level: Expert

Home Town: Rohnert Park, California, USA

Living In: San Francisco, California, USA

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Reviewed: Jan. 3, 2007

Really enjoyed this recipe. We ended up making it with fresh beans and fresh sweet potatoes instead of canned beans and sweet potatoes, and it was delicious! Already shared with family and friends.

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Ro-berto

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Dec. 11, 2006

This is a very good vegan soup. My husband the carnivore even likes it. I think it is much better made with meat broth and to add a little meat also.

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Haematite

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Reviewed: Nov. 24, 2006

Beautiful! Thank you Big Rey, for your review, as I took your lead and I'm so glad I did. I used vegetable broth instead of water; didn't have any stewed tomatoes on hand, so used diced, and used roasted red peppers. I can't imagine how it would taste if I used any more than 1/2 tsp of cinnamon. That was enough. Once it was done, I pureed half of the soup ~ it looks, smells, and tastes absolutely wonderful!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Nov. 16, 2006

I completely agree with the other reviewers - what on earth was up with that huge list of spices? I focused only on the sweet and spicy, stopping after the red pepper flakes, but I did throw in about a teaspoon of freshly ground cumin. Being a cinnamon fanatic, the amount didn't bother me, but I do see how others would have found it overpowering. Nonetheless, the soup was really quite good - I pureed it a bit and served it with some Greek-style yoghurt. Very tasty!

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SwissMiss

Home Town: Manassas, Virginia, USA

Living In: London, Greater London, England, U.K.

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Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

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