2 sweet potatoes or yams
1 28-oz can of Italian tomatoes
spices that you like (I used dill, basil, garlic, pepper, and salt)
1 or 2 yellow squash or zucchini
1 stalk of green onion
2 ribs of celery
1 can of black-eyed peas
1 can of corn
Coarsely chop the yams and beets and boil them until they're soft. Drain them and put them in the blender with the tomatoes, and puree them until they're smooth. Set them aside. Now chop the onion and saute it in the bottom of a big soup pot with the olive oil. When it's translucent, add the pureed vegetables and then thin it with one or two blenderfuls of water. Add the spices and stir well.
Now chop the squash and celery and add them to the soup, letting it simmer for about five or ten minutes. When the vegetables are nearly done, add the black-eyed peas and corn, plus the chopped green onion, and let the soup cook for another minute or two.
Serve it with parmesan or sour cream, or as-is.