African Bean Soup
Ingredients
3 tbs
margarine or soy spread
2 cups
carrots thinlysliced
12 cups
boiling water
1 cup
black eyepeas dry
1 cup
navy beansdry
1 cup
green pepperdiced
3 1/2 tsp
salt
1/8 tsp
crushed redpepper
1 cup
salted peanutschopped
2 tbs
onion powder
1 tbs
basil leavescrushed
1 1/2 tsp
groundcoriander
Preparation
1. Melt margarine in large stock pot.Add carrots. Cook for 5 minutes.
2. Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper
(add more water, if necessary, to cover).
3. Cook, covered, until ingredients are tender, 1 1/2-2 hours.
4. Add peanuts, onion powder, basil, and coriander during last 10-15 minutes of cooking.
5. Taste to correct seasonings.
Soup should be thick.
NOTES: If you want more of a peanut flavor, add peanut butter (any kind) to taste during step 4.
I use about 1/2 of a cup.
RATING: Difficulty: easy.
Time: 15 minutes preparation, 2 hours cooking.
Precision: no need to measure.
Recipe group: Soup.
|
Should you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance. |
This recipe from markets!bob@Sun.COM (Bob Schumaker) was inserted by Renato Pichler / 2002-04-30 22:26:19
This is a recipe from the European Vegetarian Union database (www.euroveg.eu).
Contact address: rezepte@swissveg.ch.
This page is maintained and updated by Swissveg, Niederfeldstr. 92, 8408 Winterthur.
