A African Bean Soup Food

AFRICAN PEANUT SOUP

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

AFRICAN BEAN SOUP

Steps:

• 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 1/2-2 hours.
• Add peanuts, onion powder, basil, and coriander during last 10-15 minutes of cooking.
• Taste to correct seasonings.
• Soup should be thick.

NORTH AFRICAN BEAN AND SQUASH SOUP

Steps:

• Drain the soaked chick peas and set aside. Tie half the cilantro sprigs into a bundle with the dried red chili, and chop the rest. Set aside the chopped cilantro.
• Heat the oil in a large bean pot or Dutch oven over medium heat and add the onions and carrots. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt, the garlic, paprika, and turmeric. Stir together for about a minute, until fragrant, and add the tomatoes, and their juice. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is fragrant. Add the beans and water and bring to a boil. Add the cilantro bundle, reduce the heat, cover and simmer 1 hour. Add the squash, a generous amount of salt, and the harissa or cayenne, and continue to simmer for another hour. Taste and adjust salt. Add the vermicelli and simmer until tender, about 5 minutes. Remove the cilantro bundle. Stir in the remaining cilantro and the mint, adjust salt and serve. Garnish with lemon wedges.

NORTH AFRICAN BEAN AND SQUASH SOUP

Steps:

• Drain the soaked chick peas and set aside. Tie half the cilantro sprigs into a bundle with the dried red chili, and chop the rest. Set aside the chopped cilantro.
• Heat the oil in a large bean pot or Dutch oven over medium heat and add the onions and carrots. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt, the garlic, paprika, and turmeric. Stir together for about a minute, until fragrant, and add the tomatoes, and their juice. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is fragrant. Add the beans and water and bring to a boil. Add the cilantro bundle, reduce the heat, cover and simmer 1 hour. Add the squash, a generous amount of salt, and the harissa or cayenne, and continue to simmer for another hour. Taste and adjust salt. Add the vermicelli and simmer until tender, about 5 minutes. Remove the cilantro bundle. Stir in the remaining cilantro and the mint, adjust salt and serve. Garnish with lemon wedges.

SOUTH AFRICAN SUGAR BEAN SOUP

Steps:

• Place sugar beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Combine beef chuck and onions in a large pot over medium heat. Cook until beef is tender and falling off the bone, about 1 1/2 hour. Transfer beef to a cutting board; discard bones and cut beef into bite-size pieces. Place onions in a bowl.
• Pour sugar beans and their soaking water into the pot. Bring to a boil; reduce heat and simmer, adding more water if needed, until beans are tender, about 1 hour. Stir in beef pieces and onions; bring soup to a boil.
• Dissolve beef bouillon cube in 2 1/2 tablespoons hot water in a bowl. Stir in wine, tomato paste, dry soup mix, Worcestershire sauce, soy sauce, and cayenne pepper. Gradually mix into the boiling soup. Reduce heat and simmer until flavors combine, about 10 minutes.

A+ AFRICAN BEAN SOUP

Steps:

• A food processor or mandolin cuts 10 min off of prep time.
• Heat 1/2 cup water and soy sauce in a large pot. Add onion and sweet potatoes. Cook over high heat for 5 minutes, stirring occasionally. Add carrot, celery and bell pepper. Cover and cook 3 minutes stirring occasionally. Stir in tomatoes, stock, and garbanzo or other beans. Blend peanut butter with 1/2 cup water, add to soup with curry powder. Stir. Cover and simmer for 10 minutes. Stir in cilantro and save some for garnish. Can be served over rice if desired.

COSTA RICAN BLACK BEAN SOUP

Steps:

• In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic and ginger in oil over medium heat until vegetables are tender and onion is clear.
• Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.

SPICY AFRICAN YAM SOUP

Steps:

• Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
• Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
• Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

NORTH AFRICAN SOUP (VEGETARIAN)

Steps:

• Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
• Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
• Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
• Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
• Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
• Adjust flavor by adding salt and pepper, if needed.
• Divide between 2 large bowls and garnish with cilantro or parsley.