• 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
  

Procedures :

(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.

Category : Soups