African Bean Soup Recipe

Name: African Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 cups carrots, thinly sliced; ½ cups boiling water; 1 cup dried black-eyed peas; 1 cup dried navy beans; 1 cup green pepper, diced; 3 1/2 teaspoons salt; 1/8 teaspoon crushed red pepper flakes; 1 cup salted peanuts, chopped; 2 tablespoons onion powder; 1 tablespoon basil leaves, crushed; 1 1/2 teaspoons ground coriander

Servings: persons

3 tablespoons butter
2 cups carrots, thinly sliced
½ cups boiling water
1 cup dried black-eyed peas
1 cup dried navy beans
1 cup green pepper, diced
3 1/2 teaspoons salt
1/8 teaspoon crushed red pepper flakes
1 cup salted peanuts, chopped
2 tablespoons onion powder
1 tablespoon basil leaves, crushed
1 1/2 teaspoons ground coriander

1
Melt margarine in large stock pot.
2
Add carrots. Cook for 5 minutes.
3
Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper (add more water, if necessary, to cover).
4
Cook, covered, until ingredients are tender, 1 1/2-2 hours.
5
Add peanuts, onion powder, basil, and coriander during last 10-15 minutes of cooking.
6
Taste to correct seasonings.
7
Soup should be thick.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons butter, 2 cups carrots, thinly sliced, ½ cups boiling water, 1 cup dried black-eyed peas, and more.

Yes, African Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

African Bean Soup

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