Recipe: Sweet Potato Black-Eyed Pea Soup (using peanut butter)

SWEET POTATO BLACK-EYED PEA SOUP

"A feast for the eyes, make it as spicy as you like with your favorite Cajun Seasoning blend."

2 cups low fat, low salt chicken broth
2 cups canned diced tomatoes, with liquid
1 medium sweet potato, thinly sliced
1/4 teaspoon garlic powder
1 teaspoon smooth peanut butter
2 green onions, chopped
2 cups cooked blackeyed peas*
2 tablespoons chopped green bell pepper
2 tablespoons Cajun seasoning (or to taste)
1 tablespoon low sodium soy sauce
1/8 teaspoon saffron threads (or to taste)
1/4 teaspoon thyme
1/4 cup chopped fresh cilantro
Salt and pepper (or to taste)
4 dashes Angostura bitters (optional, to garnish)
2 tablespoons chopped peanuts or honey coated sunflower seeds (to garnish)

Put everything into a heavy soup pan in the order listed, except the salt and pepper and the garnishes. Bring just to a boil; reduce heat and simmer, mostly covered, until the potato is tender and the soup has mellowed; about 25 minutes, minimum.

Serve very hot, adding a couple of drops of bitters, along with optional nuts or seeds, at table.

*If using canned black eyes, drain and rinse well. Use recipe-ready frozen beans if you can get them, or cook your own.

Makes 6 cups to serve 2 main or 4 side portions
Source: Pat Hanneman in Soup Scoop, January, 1997 (inspired by an idea from Land O Lakes)