Reviewed: Apr. 2, 2012

I made this soup for a Friday night soup supper during Lent and people inhaled it. It is sooooo good! I am making it again tonight for myself.

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Reviewer:

RainyDayVegan

Reviewed: Mar. 20, 2012

Made this last night and honestly made adjustments simply because of what I had on hand vs. going to the store. I used 2 cans of black beans drained, 1/4 can diced tomatoes, oven roasted fresh sweet potato along with the red pepper in a little olive oil, gave it some extra fire roasted taste. Skipped the mustard, onion, and garlic powder and added a little extra garlic. Very tasty, something I would definately make again because I usually have all on hand. Would be good served with some brown rice.

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Reviewer:

lilac0832

Cooking Level: Expert

Living In: Marblehead, Massachusetts, USA

Reviewed: Mar. 26, 2011

I really enjoyed the flavor combination in this dish. I didn't use every pitch, but I happened to have most of the ingredients, so I used the ones I had. Nice Vegan Dish!

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Reviewer:

Sherriel

Reviewed: Jan. 2, 2011

All I can say is Yummy!!! I made some tweaks to the recipe, but was asked to make this again... I used fresh sweet potatoes and sauteed them with the other veggies. I also used fresh black eyed peas. There wasn't enough liquid so I added 4 cups of veggie broth and 4 cups of chicken broth. We also chopped up a whole jalapeno, seeds and all to make it spicier... I didn't add the garlic or onion powder since I added fresh, but added dried cilantro and parsley. Last but not least, I used fire roasted canned tomatoes instead of fresh ones...

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Reviewer:

FIREDRILL96

Cooking Level: Intermediate

Reviewed: Nov. 27, 2010

I was looking for a way to use some leftover baked sweet potato rounds when this recipe caught my eye. I followed the recipe fairly closely though l too reworked the spices using 1/2 tsp. each oregano, cumin and cinnamon, 1/4 tsp. crushed red pepper flakes, 1 bay leaf, 1 tsp dried cilantro (didn't have fresh on hand) plus S & P and fresh parsley. The charred red bell is a must! Rather than fresh plum tomatoes I used a 15 oz can of fire-roasted tomatoes thinking it was more in line with the other flavors. Also used chicken broth (1 can) + 1 cup water rather than veggie broth since that's what I had on hand. My family I thought it was very tasty! A little spicy-hot but not too much so. Next time I'll try adding a couple handfuls of frozen corn as I think it has a somewhat Mexican flavor. Certainly black beans rather than BEP's could be used. Could easily be altered slightly to give a more cajun-like flare too. Maybe add shrimp? Overall, this recipe has "nice bones" and with a little imagination is very versitile. Good job, Amanda!!

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Reviewer:

Wonderjane

Reviewed: Jan. 4, 2010

This was a very tasty soup and I will make it again! This was my first time eating Black-Eyed Peas. Just a quick note- I found that I had to cook the soup for about 3-4 hours to soften the Black Eyed peas. I had soaked them overnight. Normally I cook my soup in a crock, however this time I made it on the stove and I also found that I needed to keep adding water. Great Recipe!

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Reviewer:

nikki

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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Reviewer:

Kris

Cooking Level: Intermediate

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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Reviewer:

CMAG1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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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Reviewer:

Christina

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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