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African Bean Soup


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
1/8 tsp
crushed redpepper
1 cup
salted peanutschopped
2 tbs
onion powder
1 tbs
basil leavescrushed
1 1/2 tsp


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) (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 (
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