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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 8 |
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Directions: 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,
1.5 to 2 hours.
Add peanuts, onion powder, basil, and coriander
during last 10-15 minutes of cooking.
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.
| Ingredients:
489/5000 Pound(s) margarine
2 thinly sliced carrot
100 29/200 Ounce(s) boiling water
1 Can(s) black eye, dry peas
1 Package(s) dry navy beans
163/2500 Pound(s) diced green bell pepper
129/212 Ounce(s) salt
326/625 Pound(s) salted, peanuts
1/8 crushed red pepper
2 Package(s) onion powder
326/625 Ounce(s) crushed basil leaves
163/625 Ounce(s) ground coriander |
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