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Export 10 ingredients for grocery delivery
Step 1
1 Drain and rinse the black-eyed peas
Step 2
2 In a Dutch oven or other large pot over medium-high heat, heat the oil until it shimmers
Step 3
3 Add the tomatoes, onion, bell pepper, garlic, cayenne and salt
Step 4
4 Cook, stirring occasionally, until the onion is soft, about 10 minutes
Step 5
5 Stir in the vinegar to deglaze the pot, scraping up any browned bits on the bottom of the pan with a spoon
Step 6
6 Add the black-eyed peas, sweet potatoes and water and bring to a boil
Step 7
7 Reduce the heat so the soup is at a simmer, cover and cook until the black-eyed peas are very soft, 30 to 40 minutes
Step 8
8 Stir in the palm or coconut oil, taste, and season with more salt, if needed
Step 9
9 Remove from the heat and let cool for a few minutes
Step 10
10 If desired, use a slotted spoon to transfer about 2 cups of the solids to a bowl and reserve for garnish
Step 11
11 Using an immersion blender, puree the soup until smooth
Step 12
12 Divide the soup among bowls, and top each with some of the reserved garnish
Step 13
13 Serve hot
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