This recipe was absolutely delicious! Even my husband, who HATES sweet potatoes, liked it! I did make a few changes, but nothing major. I just omitted some of the spices and, per my dad's suggestion, had some Hot Madras curry powder on the table so diners could season their stew to taste - the curry powder really did add just the right flavor. The spices I kept were the bay leaves, garlic (fresh), thyme, rosemary (fresh), brown sugar, cumin, salt, red pepper, cayenne pepper, and parsley as garnish. I think next time I may substitute cilantro for parsley. I also just sauteed the red pepper rather than baking it to draw out the sweetness, because I just don't have the patience for that. This soup is savory, sweet, and not overly complex with some spices omitted. Thanks to AMANDA1432 for submitting this recipe! It's brilliant!

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!

good stuff, great comfort food.

Delicious! Wonderful combination of spices and textures. I eliminated the Rosemary and cut back on the cinnimon, added apple chicken sausage and okra. I also substitued the dried pepper spices with a fresh blend of chopped Mexican-style peppers. I added the juice of and a teaspoon of Clementine rind. Finally, I used avocado as a garnish. My family loved it! We served it with French bread. It is very different but should please even picky eaters.

This was really yummy. I did leave out some of the herbs, though.

My family loved this recipe. I made the 'Big Rey' version and it was easy, filling and delicious. I am looking forward to trying it cold tomorrow.

Used 2 small fresh sweet potatoes, one regular tomtato, and a whole red pepper. I used 4 cups of broth instead of the 1 cup of water and 1 cup of broth - with the increased amounts of other ingredients it was needed. I didn't put in the oregano, basil, oregano, garlic powder, onion powder, and mustard powder. I kept the same amount of cinnamon, but then I love the taste so I didn't find it strong. I also increased the amount of cayenne to 1/4 teaspoon - I generally like my food spicier than recipes give. I cooked 3 breasts of chicken in the soup when it was simmering and then cut them into strips when cooked. I liked that this made it heartier and absorbed some of the extra liquid I used. With the modifications made, I really like this soup - the family agrees, although my mum found it too spicy for her liking - but this was because of my modification.

Very wonderful and healthful! Great for a New Year's Day dinner. Definitely will make again.

Wow, so so so good! I followed "Big Rev"s suggestions of reducing the cinnamon, leaving out some spices, sautéing the spices with the onions, adding chicken, and skipping the water and using all broth. I still think there should be more broth, so I'd probably go with 3 cups next time. I did not add the bell pepper (I am allergic), and I did not have Cumin or coriander so I substituted with a pinch of curry powder which has both in it. I also used a fresh sweet potato instead of canned (just simmer it 45 minutes instead of 20). I found in my store's produce section "reconstituted" black eyed peas (brand name Melissa’s) which basically just saved me having to soak the dried peas overnight (I don’t like the canned version). All in all, this was a tasty dish and I plan to make it again for a dinner party in a few weeks.

Really enjoyed this recipe. We ended up making it with fresh beans and fresh sweet potatoes instead of canned beans and sweet potatoes, and it was delicious! Already shared with family and friends.

This is a very good vegan soup. My husband the carnivore even likes it. I think it is much better made with meat broth and to add a little meat also.

Beautiful! Thank you Big Rey, for your review, as I took your lead and I'm so glad I did. I used vegetable broth instead of water; didn't have any stewed tomatoes on hand, so used diced, and used roasted red peppers. I can't imagine how it would taste if I used any more than 1/2 tsp of cinnamon. That was enough. Once it was done, I pureed half of the soup ~ it looks, smells, and tastes absolutely wonderful!

I completely agree with the other reviewers - what on earth was up with that huge list of spices? I focused only on the sweet and spicy, stopping after the red pepper flakes, but I did throw in about a teaspoon of freshly ground cumin. Being a cinnamon fanatic, the amount didn't bother me, but I do see how others would have found it overpowering. Nonetheless, the soup was really quite good - I pureed it a bit and served it with some Greek-style yoghurt. Very tasty!

This was great. To enjoy this recipe, you need to like flavor-intense tastes. I took the advice of other reviewers and cut the cinnamon to about 1/4 teaspoon and it was plenty. I also found more water was needed, so added about an extra cup. Thanks for the delightful recipe!I will certainly make it again

Exotic and delicious. I used a large fresh yam and 1/2 can diced tomatoes. I left out the onion and garlic powder since the "real things" were already in the soup, and cut the cinnamon to 1 tsp. Even better the next day for lunch.