Here is a straightforward jalapeño cheese sauce that can be used on tacos, chips, or anything else that calls for a cheesy sauce with a bite.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ red bell pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 cup water
- 1 cup vegetable broth
- 3 plum tomatoes, chopped
- 1 (15 ounce) can black-eyed peas, drained and rinsed
- 1 (15 ounce) can sweet potatoes, drained and cut into chunks
- 1 tablespoon brown sugar
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 pinch dried thyme
- 1 pinch dried basil
- 1 pinch dried oregano
- 1 pinch dried rosemary
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch mustard powder
- 1 pinch cumin
- 1 pinch coriander
- salt and cracked black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- 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.
Reviews
Made it for New Year’s Day and it was perfect for the cold day. I made a few changes due to other reviews and the fact I did not have a few of the ingredients. I used a Canned chipotle pepper in Adobe sauce (1 pepper) instead of red pepper.This gave it a nice kick so I skipped the cayenne pepper. 4 cups of chicken broth instead of water and vegetable broth. 1 15oz can of chopped canned tomatoes instead of plum tomatoes. 2 fresh sweet potatoes. 2 tbl brown sugar, decreased cinnamon to 1/4 tsp. Skipped the basil, oregano, rosemary, and mustard powder. Used a hand mixer and pulsed it a few times to thicken it. Served with fry bread and was so yummy. Thanks for a delicious recipe that also works with substitutes.
Good mix of flavors. Mine had a bit of heat. I think next time I would add extra beans or potatoes or a thickener (but I admit I added extra water not called for). I thought this would be nice (if thicker) as fully puréed with a dollop of plain yogurt.
No changes, loved it and will definitely make again
COMPLETELY AMAZING! Was looking for a vegan soup that was totally intriguing..and this was it, indeed. While taken aback by the number of “pinches” of so many things, and the huge amount of cinnamon involved, I went with it, 99% as created. I am so glad I did. Disappeared too fast to even leave a single serving leftover! The fragrance while it was cooking was incredible. My fear that the large amount of cinnamon would render it bizarre was totally unfounded. NOT SURE if this is a typo or what, but one cup of vegetable broth/one cup of water are NOT going to be sufficient to support “eight servings” and/or the weight of the ingredients involved, so I upped it to 4 cups of vegetable broth and a cup of water. That worked quite well. The ONLY things I added were a thinly sliced carrot to saute in along with the onion and my traditional splash of lemon juice at the end to “brighten” the flavors. This was PERFECT just as created!
I have made this several times since I found it.. Absolutely a keeper. And, contrary to other review, the spices do work together.
I really liked how filling this soup is, and I like that it’s full of healthy beans and sweet potatoes, but it did need some adjustments in the spice department. I agree with other reviewers that this recipe, as written, has too many competing flavors. I could tell by the ingredient list that this would create problems so I left out the onion and mustard powders, the thyme, rosemary, basil, and coriander. Sometimes its best to stick to certain flavors and really let them shine, rather than throwing everything in the pot. Still a very good base recipe for warm, comforting winter soup. Thanks for sharing!
This recipe is fantastic. I used all the spices listed just in different amounts. I bumped the cumin, cayenne and coriander seeds up to 1/4 teaspoon. I did use freshly crushed coriander seeds for maximum flavor. I used just 1/8 teaspoon for the thyme, basil, oregano and rosemary. Used a pinch of mustard powder and stuck with only fresh onion and garlic instead of water I upped the broth. 2 cans of Swansons chicken broth 2 cans of black eyed peas and I can of diced tomatoes. I cooked 2 sweet potatoes separate then diced them before adding them to the stew. I cooked the onion, garlic, celery and red pepper together to begin. I waited to add the spices until after I added the liquid. I did grill some chicken breasts and diced those up before adding to the stew for a more complete meal. Finally I garnished with fresh cilantro rather than parsley for a brighter flavor. Almost forgot I went ahead and used 1 full teaspoon cinnamon with the tablespoon brown sugar. I didn’t think 1/2 tsp. gave it enough flavor. I almost didn’t use all the spices but figured that was why I picked this recipe. I wanted to try something really different from my usual fare. This was truly an exotic and wonderful tasting dinner. We will be fixing this again often!
Great recipe, but I made a few changes to adapt to the spices I had in the pantry. I used two pinches of Herbs de Provence instead of the Rosemary , thyme, oregano, and basil. Added more fresh garlic instead of the powdered stuff. Used Two onions and two stalks of celery. Used canned diced tomatoes and dried black eyed peas. Also fresh sweet potatoes. Used one teaspoon of Korean Pepper flakes no Cayenne pepper. ALso Chicken broth instead of Veggie broth. THis is a great recipe. Lots of flavors and room for your own adjustments. Tastes like a sweet chili
I made this soup for a Friday night soup supper during Lent and people inhaled it. It is sooooo good! I am making it again tonight for myself.
Made this last night and honestly made adjustments simply because of what I had on hand vs. going to the store. I used 2 cans of black beans drained, 1/4 can diced tomatoes, oven roasted fresh sweet potato along with the red pepper in a little olive oil, gave it some extra fire roasted taste. Skipped the mustard, onion, and garlic powder and added a little extra garlic. Very tasty, something I would definately make again because I usually have all on hand. Would be good served with some brown rice.
I really enjoyed the flavor combination in this dish. I didn’t use every pitch, but I happened to have most of the ingredients, so I used the ones I had. Nice Vegan Dish!
All I can say is Yummy!!! I made some tweaks to the recipe, but was asked to make this again… I used fresh sweet potatoes and sauteed them with the other veggies. I also used fresh black eyed peas. There wasn’t enough liquid so I added 4 cups of veggie broth and 4 cups of chicken broth. We also chopped up a whole jalapeno, seeds and all to make it spicier… I didn’t add the garlic or onion powder since I added fresh, but added dried cilantro and parsley. Last but not least, I used fire roasted canned tomatoes instead of fresh ones…
This was a very tasty soup and I will make it again! This was my first time eating Black-Eyed Peas. Just a quick note- I found that I had to cook the soup for about 3-4 hours to soften the Black Eyed peas. I had soaked them overnight. Normally I cook my soup in a crock, however this time I made it on the stove and I also found that I needed to keep adding water. Great Recipe!
Not a fan of black-eyed peas, but this soup is delicious! I used jarred roasted bell pepper, and only used basic spices as suggested. I only used 1/8 tsp. of cayenne with no red pepper flakes, and the kids loved it! My husband added more spice and loved it too.
I really don’t like being a negative Nelly, but I didn’t care for this recipe at all. :O( I followed the recipe as written, so it may just be that I don’t like my soups to be sweet. I ended up draining the veggies and freezing them to do something with at a later time.
The flavors meld together beautifully in this soup. The sweet comes in first then the spicy has a strong finish. I did not have garlic or mustard powder. I used dijon mustard, about a teaspoon, and used a fresh sweet potato that I cubed and boiled. The soup was served on New Years Day with sweet corn muffins to my friends. Everybody loved it.
This soup was freakin’ awesome! I used part of a cinnamon stick and about 1 1/2 fresh hot peppers (it was a little spicy). I refrained from taking a pinch of every spice in my cabinet as another reviewer suggested. The only reason I’m giving 4 stars is because the recipe seems a little off with all those pinches. Maybe I’m a jerk but oh well! Stick to the spices that make the soup sweet and spicy and you’ve got yourself a five star soup indeed.
pretty good. used fresh sweet taters, otherwise followed the recipe reasonably closely. didn’t have a couple of the “secret herbs and spices”, but there were so many and frankly, so little of most of them that i can’t imagine it made any difference.
We really liked this soup. I followed the directions pretty closely, But used real onion and garlic, not dried and did put in most of the other seasonings, all fresh, though. I also used fresh baked sweet potatoes and used less water. I also put in shredded chicken. It really hit the spot!
Made it for New Years Eve…you know good luck to eat B.E.P’s and all. Not one person touched it. Won’t make it again.
This stuff is kick *** good. As others have said, omit any powdered spices, and use the seasonings you like. I used the basil, oregano, cumin, coriander and cayenne pepper, and allspice instead of cinnamon. I just used frozen peppers I had on hand. This is such a versatile recipe, I will be sure to have the ingredients in my pantry at all times! Thanks!