|A beef broth and tomato based soup made with smoked sausage, sweet potatoes, black-eyed peas and cabbage.|
Sausage and Sweet Potato SoupThis 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.
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!
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
- 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
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.
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