Black-eyed peas and sweet potato soup can help you live longer!

says the Washington Post...and who am i to argue?!....... BLACK EYED PEA AND SWEET POTATO SOUP....... 1 cup dried black-eyed peas, soaked for at least 3 and up to 12 hours....... (1/4 cup vegetable oil)...... 3 small tomatoes (12 ounces total), cored and chopped....... 1 large yellow onion (12 ounces), chopped...... 1 green bell pepper, chopped....... 2 cloves garlic, chopped....... 1/2 teaspoon cayenne pepper....... 1/2 teaspoon fine salt, plus more to taste....... 1 tablespoon white wine vinegar (may substitute apple cider vinegar)....... 3 large sweet potatoes (2 to 2 1/2 pounds total), peeled and cut into 1/2-inch dice....... 2 cups water....... (3 tablespoons palm oil or coconut oil)....... Drain and rinse the black-eyed peas........ >>>>>>>Instapot version:<<<<<<<....... (oil) is optional, can saute in water or oil....... [saute veg....add rest....IP ~10-12 minutes....go to ***]....... >>>>>>>Stovetop version<<<<<<<....... In a Dutch oven or other large pot over medium-high heat, heat the oil until it shimmers. Add the tomatoes, onion, bell pepper, garlic, cayenne and salt. Cook, stirring occasionally, until the onion is soft, about 10 minutes. Stir in the vinegar to deglaze the pot, scraping up any browned bits on the bottom of the pan with a spoon........ Add the black-eyed peas, sweet potatoes and water and bring to a boil. 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. Stir in the palm or coconut oil, taste, and season with more salt, if needed. Remove from the heat and let cool for a few minutes........ ​***If desired, use a slotted spoon to transfer about 2 cups of the solids to a bowl and reserve for garnish. Using an immersion blender, puree the soup until smooth........ Divide the soup among bowls, and top each with some of the reserved garnish. Serve hot........preferably with fluffy green salad and a crusty bread with butter.......