We have an abundance of sweet potatoes in the house, as one of our back up meals during the working week is often Double Potato Feta Bake, so it wasn’t that hard to make soup with what we had at home. I also have a stash of blackeye beans, so something a little more heartier was called for.
We are eating twice a day, namely brunch and then supper, but sometimes in between we want something light and its a welcome excuse for us to have a lunch break at home from the solitary work, so soup is a good solution.
This Sweet Potato and Blackeye Bean Soup was a well flavoured soup, not just from the sweetness from the sweet potatoes, but also hints from the other herbs, namely the sage. I haven’t had blackeye beans for a little while, so the soft nuttiness added both flavour and melt in the mouth texture. On the last day of eating and reheating the soup, the sweet potatoes disintegrated completely.
I am sharing this Sweet Potato and Blackeye Bean Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen.
Other Blackeye Bean recipes
Aubergine, Black-eyed peas, Pepper and Coconut Pot
Baked BBQ Blackeyed Peas and Rice
Black-Eyed Bean and Lemon Hot Pot
Black-eyed Bean and Squash Stew with Preserved Lemon
Blackeye bean and Vegetable Crumble.
Cajun Blackeyed Peas with Summer Vegetables
Ginger Blackeyed Peas