Southern Stew
This soup is full of Southern flavor and flare! Corn, no-salt canned black-eyed peas, sweet potato and Swiss chard create a gorgeously colorful and delectable medley of plant-powered comfort food that tastes like a big hug of Southern hospitality. It's even better the next day, so be sure to make a big batch!
3226 people are cooking this- Onion1⁄2
- Celery stalk2
- Small sweet potato1
- Swiss chard1 cup
- No-salt canned diced tomatoes1 can
- No-salt canned black-eyed peas1 can
- Cumin2 tsps
- Dried thyme2 tsps
- Low-sodium vegetable stock/broth2 cups
- Frozen corn1 1⁄2 cups
- Salt & pepperto taste
- Cayenne pepper2 pinches
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Produce Prep: Peel and dice the onion. Rinse the celery stalk and chop into small pieces. Wash the sweet potato and cut into small cubes. Rinse the swiss chard and chop into small pieces (both leaves and stems). Drain and rinse no-salt canned black-eyed peas.
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In a soup pot over medium heat, add a few splashes of water and sauté onion and celery stalks. Add cumin, dried thyme and cayenne pepper(if using) and sauté for one more minute.
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Add the cubed sweet potatoes and the low-sodium vegetable stock/broth. Turn heat to high, cover and bring to a boil. Let simmer until sweet potatoes are tender.
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Once tender, puree with an immersion blender or transfer to a blender to puree, then return sweet potato broth to soup pot.
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Add the no-salt canned black-eyed peas, frozen corn, swiss chard, and canned diced tomatoes. Season with salt and pepper to taste.
- Bring to a simmer, and simmer for about 10 more minutes until greens are softened and soup thickens. Add splashes of low-sodium vegetable stock/broth or water if soup gets too thick.
