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