Thursday, January 20, 2011

Sausage and Sweet Potato Soup with Black-eyed Peas

A beef broth and tomato based soup made with smoked sausage, sweet potatoes, black-eyed peas and cabbage.

Sausage and Sweet Potato Soup

This fantastic soup was inspired by a recipe I saw while flipping through an old cookbook of mine, Is It Soup Yet? - A Cookbook for Soup Lovers. Actually it's a 1998 cookbook and not really all that old, but I guess in terms of a cookbook, it's practically vintage these days.


It's out of print now, but available pretty cheap used at Amazon if you're interested. The reason I bought it, besides the fact that I love soup of course, was for the pretty illustrations it contained. I think I love these kinds of cookbooks as much, maybe even more, than the ones that are beautifully photographed!

The illustrator here is Shelly Reeves Smith and I think her work is beautiful, don't you? I have a couple that she has illustrated, but her latest was At Our Table: Favorite Recipes to Share with the People You Love, issued last year. Check out the link if you want to see some other illustrated cookbooks, but be careful. I can't promise they won't hook you too. I just think they're lovely and they make me smile so thought I'd share these treasures with y'all!


Anyway, when I saw the combination of sweet potatoes with sausage in a soup, I have to say I was intrigued. Y'all already know I am pretty much a soup kinda gal anyway, but I have to say I absolutely adored this one. It will definitely be one for the regular rotation of favorite soups in my kitchen. The smoked sausage, sweet potato and black-eyed peas really are a fantastic combination of complimentary flavors I think you'll love.

I used the basic ingredients of the original recipe as a start, but switched some things up and completely changed the methodology. I decided to use Rotel tomatoes because I thought the spicy tomatoes would be a great enhancement to the sweet potatoes, so I have to give a heads up that this soup definitely has a healthy bite to it! I loved it of course, but simply use a mild smoked sausage and substitute a can of regular diced tomato to make it a little less on the wild side if you prefer. If you're watching your sodium use lower sodium products and be sure to drain and rinse the black-eyed peas.

This soup is easy as pie and can be on your table in no time, even though it tastes like it simmered much longer. We start with a saute of The Trinity and add in some smoked sausage.


Stir in some chopped sweet potatoes, beef stock, and Rotel or regular diced tomatoes.  Add a can of black-eyed peas, tomato juice, salt and pepper.


Stir in some shredded cabbage, mix it all together and let it simmer about 20 to 25 minutes and you're ready to eat. Yes. That's it!


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Sausage and Sweet Potato Soup with Black-eyed Peas

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 6 servings

Ingredients
  • 1 tablespoon of olive oil
  • 1 cup of chopped onion
  • 1/2 cup of chopped green bell pepper
  • 1/4 cup of chopped celery
  • 1/2 pound of andouille or other spicy smoked sausage, sliced into 1/2 inch rounds
  • 1 large sweet potato, peeled and diced (about 3 cups)
  • 2 cups of beef stock or broth
  • 1 can of Rotel diced tomatoes, undrained
  • 1 can of black-eyed peas, undrained
  • 1 cup of tomato juice or V-8
  • 1/4 of a small head of cabbage, sliced (about 1-1/2 cups) 
  • 1/2 teaspoon of kosher salt
  • 5 turns of the pepper grinder
Instructions

Heat the oil in a soup pot or 4 to 6 quart Dutch oven over medium high heat. Add the onion, bell pepper and celery; saute for about 4 minutes. Add the sausage and cook another 3 minutes, then add the sweet potatoes. Add the beef stock, Rotel, black-eyed peas, tomato juice, cabbage, salt and pepper; stir, bring up to a boil, reduce heat, cover, and simmer for 20 to 25 minutes or until sweet potatoes are tender.

Cook’s Notes: I used Conecuh sausage and Rotel diced tomatoes, making this a fairly spicy soup. If you prefer a milder version, simply substitute one can of regular diced tomatoes, undrained, in place of the Rotel and use a milder smoked sausage.

Source: http://deepsouthdish.com

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Posted by on January 20, 2011
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12 comments:

  1. A great combination of flavors! Sweet potato in any soup gets my attention.

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  2. I had something like this several years ago, and haven't been able to find a recipe. Thanks!

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  3. You can't go wrong with sweet potatoes!

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  4. Yum! Another one to add to the future file. Thank you ma'am, this looks yummy and would be perfect with the coooollldddd weather we are having right now.

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  5. Alexis is a huge fan of sweet potatoes and I want to start incorporating them more into dishes other than fries, baked, and casserole. This soup is a great start on that.

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  6. We usually make very clear black eye pea soup. This sound delicious. This went into my "to do" folder. Thanks!

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  7. This soup looks so yummy. Unfortunately I am the only person in my house that will eat sweet potatoes. :(

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  8. I've only recently even tried sweet potatoes, but I have to say, I like what I've tried! I'll have to try this soup sometime. Don't know how I'll convince the bf to try it, but I'll think of something. Thanks for coming by my blog today. I only sometimes post recipes, but I might start doing it more often.

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  9. I definitely would go the milder route, but this looks like an interesting combination of flavors. I like the idea of the sweet potatoes -- it's unexpected but seems like it would add a lot more than a white potato.

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  10. I love sweet potatoes but no one else in the family does! I might have to make a pot of this just for me!

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  11. Mary, I tried this last winter and it was excellent. I'm not as fond of spicy as you are and used plain old diced maters and standard small link Conecuh sausage (have used Conecuh sausage for many years and really appreciate the natural casings). Passed this recipe on to several really good cooks - much better than I - and they liked it as well.

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