Difference between revisions of "African Bean Soup"
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* 1½ tsp ground [[coriander]] | * 1½ tsp ground [[coriander]] | ||
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[[Category:Tunisian cuisine]] | [[Category:Tunisian cuisine]] | ||
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[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
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[[Category:Basil Recipes]] | [[Category:Basil Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
Latest revision as of 16:43, 15 July 2012
Ingredients
- 3 tbsp margarine or soy spread
- 2 cups carrots thinly sliced
- 12 cups boiling water
- 1 cup black-eyed peas dry
- 1 cup navy beans dry
- 1 cup green pepper diced
- 3½ tsp salt
- ⅛ tsp crushed red pepper
- 1 cup salted peanuts chopped
- 2 tbsp onion powder
- 1 tbsp basil leaves crushed
- 1½ tsp ground coriander
Procedures
- Melt margarine in large stock pot.
- Add carrots.
- Cook for 5 minutes.
- Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper (add more water, if necessary, to cover).
- Cook, covered, until ingredients are tender, 1½ – 2 hours.
- Add peanuts, onion powder, basil, and coriander during last 10 – 15 minutes of cooking.
- Taste to correct seasonings.
- Soup should be thick.
