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Canned black-eyed pea sweet potato soup without tomatoes in three bowls with scallions.
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Canned Black-Eyed Pea Sweet Potato Soup Without Tomatoes

Canned black-eyed pea sweet potato soup without tomatoes is a small-batch stovetop soup built around pantry beans, a clearly measured sweet potato, and a bright vinegar finish. The sweet potato gives the broth body without cream, while smoked paprika and thyme keep the bowl savory rather than sugary.
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Prep Time 12 minutes
Cook Time 30 minutes
Resting 3 minutes
Total Time 45 minutes
Servings: 3 generous bowls (about 4 1/2 to 5 cups total)
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, cut into 1/4-inch dice, about 1/2 cup
  • 1 medium celery stalk, cut into 1/4-inch dice, about 1/2 cup
  • 8 ounces orange sweet potato after peeling, cut into 1/2-inch cubes, about 1 1/2 cups
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme, crushed between your fingers
  • 3 cups low-sodium vegetable broth, plus up to 1/2 cup for thinning
  • 1 can (15 ounces) black-eyed peas, rinsed and drained, about 1 1/2 cups
  • 2 teaspoons apple cider vinegar, plus more only after tasting
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fine salt to start, only if the broth needs it, plus more to taste
  • Optional for serving: 2 tablespoons thinly sliced scallions

Equipment

  • 3-quart or larger saucepan with a lid
  • cutting board
  • chef’s knife
  • wooden spoon
  • measuring cups
  • Measuring spoons

Method
 

Instructions
  1. Prepare before heating. Dice the onion and celery. Peel the sweet potato and cut it into even 1/2-inch cubes. Rinse the black-eyed peas in a fine-mesh strainer until the draining water runs mostly clear, then let them drain well.
  2. Soften the aromatics. Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and celery. Cook for 5 to 6 minutes, stirring every minute or so, until the onion looks translucent and the celery begins to soften. Reduce the heat if the onion browns quickly.
  3. Bloom the seasonings. Add the smoked paprika and thyme. Stir for about 30 seconds, just until fragrant. Do not leave the paprika against the dry bottom of the pan because it can scorch and turn bitter.
  4. Add the sweet potato and broth. Stir in the sweet-potato cubes and 3 cups broth. Scrape the bottom of the pan with the spoon so no spices remain stuck. Increase the heat to medium-high and bring the liquid to a steady simmer, which may take 5 to 7 minutes.
  5. Cook the sweet potato. Reduce the heat to maintain a gentle simmer and partially cover the pan. Cook for 12 to 16 minutes, stirring twice. Begin checking the largest cube at 12 minutes. It should accept the tip of a paring knife or fork without a hard, chalky center but should still hold its shape.
  6. Warm the black-eyed peas. Stir in the drained peas. Simmer uncovered for 3 to 4 minutes, until the peas are hot throughout. Stir gently so the softened sweet potato does not break apart unnecessarily.
  7. Finish the flavor. Remove the pan from the heat. Stir in 2 teaspoons apple cider vinegar and the black pepper. Taste a spoonful containing broth, sweet potato, and peas. Add salt only as needed. If the soup tastes flat, add vinegar 1/2 teaspoon at a time rather than pouring in a large unmeasured splash.
  8. Adjust and serve. Let the soup stand for 3 minutes. If it is thicker than desired, stir in hot broth 2 tablespoons at a time, up to 1/2 cup. Divide among bowls and add scallions if using.

Notes

  • Yield and timing: About 4½–5 cups, divided into 3 bowls. Allow about 12 minutes to prepare, 26–34 minutes to cook and 3 minutes to rest, for roughly 41–49 minutes total. The card uses a 45-minute planning estimate; test the largest sweet-potato cube for tenderness.
  • Texture: Weigh 8 ounces of sweet potato after peeling and cut into even ½-inch cubes. Add the cooked canned peas after the potato is tender. Keep the pot at a gentle simmer so the peas stay mostly whole.
  • Finish: Add the measured vinegar off heat, taste, then adjust gradually. Thin with hot broth only as needed. Frozen leftovers may have softer potato and peas; thaw in the refrigerator and reheat gently.
  • Leftovers: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). FoodSafety.gov storage guidance.