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

Set oven to broil. Brush red bell pepper lightly with olive oil and place cut-side down on a baking sheet. Place sheet under broiler and broil until pepper is blackened and blistered. Remove from broiler and when cool enough to touch peel skin. Chop pepper into bite-size pieces.

Heat olive oil in a large skillet over medium heat. Stir in onion celery and garlic; cook until onion is soft and translucent.

Mix in water vegetable broth tomatoes black-eyed peas sweet potatoes and chopped bell pepper. Add brown sugar cinnamon cayenne and red pepper flakes. Add bay leaf thyme basil oregano and rosemary. Mix in garlic onion and mustard powders. Stir in cumin and coriander.

Bring contents to a boil. Reduce heat to medium-low; simmer covered until sweet potatoes begin to disintegrate about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley and serve.