2mediumsweet potatoespeeled and diced into 1" pieces, see note #1
1 and ½cupsblack eyed peassee note #2
1 can (15 ounces)petite diced tomatoeswith juices
3cupschopped kaleloosely packed
Heat a large pot or Dutch oven over medium high heat. Once hot, add the olive oil. To the hot oil add diced onions, bell pepper and celery. Sprinkle with salt. Sauté 6-8 minutes, until the softened and golden.
Add the garlic, jalapeño and thyme and sauté for 1 more minute, until aromatic.
Add in the remaining ingredients: diced sweet potato, black-eyed peas, diced tomatoes with juice, vegetable broth, cayenne pepper and smoked paprika. Stir to combine.
Bring to a boil over high heat. Once boiling, reduced to a simmer over medium-low. Cover and simmer the soup until the sweet potatoes are softened, about 15-20 minutes.
Turn off the heat and stir in the chopped kale. The heat of the soup will wilt them in 1-2 minutes. Taste for salt and spices. Enjoy!
Sweet potato: Choose orange-fleshed sweet potatoes with red skins, not white or purple sweet potatoes.
Black-eyed peas: Add frozen or canned black eyed peas directly to the pot; they don't need to be heated up in advance. You can also use these Instant Pot Vegan Black Eyed Peas. One can usually has ~1.5 cups black eyed peas.
Kale: Spinach and collard greens also work.
Leftovers: Keep refrigerated for 3-4 days in a closed container. Reheat individual servings in a microwave or on the stove over medium/medium-low heat.
Freezing: You can freeze this soup for up to 3 months. Let cool to room temp before freezing. It will need to thaw overnight in the fridge before reheating.
In the photos the soup is topped with sliced okra. I used my roasted okra recipe for this.