“Super quick and easy vegan recipe that will please even the meat-lovers from Milk Street TV.The addition of the lemon juice, fresh herbs, and tomatoes at the end of the cooking time gives the soup an amazing freshness!Filling without being the least bit heavy.”
2 tablespoonscoconut oil
1 largeyellow onion, finely chopped
kosher salt & fresh ground pepper, to taste
8 mediumgarlic cloves, minced
2 fresno chilies, stemmed and sliced into thin rings (can substitute jalapenos)
3 (14ounce) cans black-eyed peas, drained and rinsed
2 bay leaves
1 lbsweet potato, in 1/2-inch cubes
1 lbplum tomato, cored and chopped
1 cupflat leaf parsley, chopped
2 tablespoonslemon juice, plus lemon wedges, to serve
In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes.
Stir in the garlic and chilies, then cook until fragrant, about 30 seconds.
Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.
Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes.
Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.