Ingredients (use vegan versions):
- 3 tablespoon non-hydrogenated vegan margarine or soy spread
- 2 cups carrots thinly sliced
- 12 cups boiling water
- 1 cup black eye peas dry
- 1 cup navy beans dry
- 1 cup green pepper diced
- 3 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1 cup salted peanuts chopped
- 2 tablespoon onion powder
- 1 tablespoon bazil leaves crushed
- 1 1/2 teaspoon ground coriander
Directions:
(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.
Serves:
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