Ingredients for African Bean Soup
- 0 tablespoons butter
- 2 cups chopped carrots
- 8 cups water
- 1 cup dried, rinsed black-eyed peas
- 1 cup dried, rinsed navy beans
- 1 large chopped green bell pepper
- 2 teaspoons salt
- 1/2 teaspoon crushed red pepper flakes
- 0 cups salted peanuts
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 1 tablespoon dried coriander
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How to Make African Bean Soup
- Melt 4 tablespoons of margarine in a large stock pot over medium heat.
- Add 2 cups of chopped carrots and cook for 5 minutes, stirring occasionally, until slightly softened.
- Add 8 cups of water, 1 cup black-eyed peas (dried, rinsed), 1 cup navy beans (dried, rinsed), 1 large green bell pepper (chopped), 2 teaspoons salt, and 1/2 teaspoon crushed red pepper flakes.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until beans are tender. Add more water if needed to maintain desired consistency.
- During the last 10-15 minutes of cooking, stir in 1/2 cup roasted peanuts (roughly chopped), 1 tablespoon onion powder, 1 tablespoon dried basil, and 1 tablespoon dried coriander.
- Taste and adjust seasonings as needed. Add more salt, pepper, or other spices to your preference.
- The soup should be thick. If it's too thin, simmer uncovered for a few more minutes to reduce the liquid.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
31g
Fat
32g
Carbs
17g
