East African Pea Soup Recipes

AFRICAN PEANUT SOUP

African Peanut Soup image

This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!

Provided by PIETOGO

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
¼ teaspoon pepper
¼ teaspoon chili powder
⅔ cup extra crunchy peanut butter
½ cup uncooked brown rice

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.

Nutrition Facts : Calories 222 calories, Carbohydrate 23.5 g, Fat 12.2 g, Fiber 5.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 558.5 mg, Sugar 6.1 g

EAST AFRICAN PEA SOUP

East African Pea Soup image

This is a recipe I saw originally in the Sundays at Moosewood cookbook. I use some of the habanero peppers I grow to add heat to this soup, but the original recipe called for about 1/8 teaspoon cayenne. Jalapenos or other hot chiles would also be good substitutes for the habs, although they are by far my favorite hot pepper.

Provided by hudelei

Categories African

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups chopped onions
1 teaspoon minced garlic
1 tablespoon vegetable oil
1/2 teaspoon grated fresh ginger
1 teaspoon salt
1/2 teaspoon ground black pepper
1 small habanero pepper, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 dash clove (no more than 1/8 tsp)
1/4 teaspoon turmeric
2 tomatoes, chopped
1 sweet potato, diced (about 2 cups)
3 1/2 cups water
1 lb frozen green pea, thawed

Steps:

Sauté the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent.
Add garlic and saute for 1 minute.
Mix in the ginger, salt and all the spices and sauté for 2 minutes, stirring often.
Add the tomatoes and sweet potato.
Stir well.
Add 1 1/2 cups water and stir.
Bring the soup to a boil.
Reduce the heat and simmer, covered for 5 minutes.
Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
Remove the soup from the heat and stir in the remaining 2 cups of water.
Purée the soup in a blender or food processor in batches until smooth.
Return soup to the pot, add the remaining peas and gently reheat.

Nutrition Facts : Calories 133.8, Fat 2.9, SaturatedFat 0.4, Sodium 492.3, Carbohydrate 23.1, Fiber 5.5, Sugar 8.8, Protein 5.4

PEA SOUP EAST AFRICAN STYLE

Pea Soup East African Style image

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 medium onions, chopped
2 garlic cloves, minced
1 teaspoon grated fresh ginger
Salt and pepper to taste
Hot red pepper flakes to taste, crumbled
2 1/2 teaspoons mild curry powder
4 plum tomatoes, chopped
1/2 butternut squash, peeled, seeded, roughly chopped
4 cups vegetable stock
3 cups fresh green peas (or 1 pound frozen)
1/4 cup cilantro leaves, chopped

Steps:

In a large saucepan heat oil and saute onions and garlic until onions are translucent. Add ginger, salt, pepper, red pepper flakes, curry powder and saute for about 3 minutes, stirring constantly. Add tomatoes, squash, chicken or vegetable stock and deglaze pan. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Add 2 cups of the peas and simmer, covered, for another 10 minutes or until peas and squash are tender. Using an immersion blender puree soup in pot. Add remaining peas and reheat. Stir in cilantro. Adjust seasoning. Serve hot.

AFRICAN SPLIT PEA SOUP

African Split Pea Soup image

Make and share this African Split Pea Soup recipe from Food.com.

Provided by Harrys Girl

Categories Beans

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 cup dried split peas
3 cups water
1 tablespoon olive oil
2 cups onions, chopped
2 large garlic cloves, minced
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground cardamom
2 cups vegetable stock
2 teaspoons fresh lemon juice
1/2 cup cooked rice
salt
fresh ground black pepper
1/2-3/4 cup parsley, chopped

Steps:

Rinse peas, put in soup pot with 3 cups water and bring to a boil. Reduce heat, cover and simmer for 45 minutes to an hour.
Meanwhile, saute the onions and garlic in oil until translucent. Mix in spices and saute for 5 - 10 minutes more, stirring frequently to prevent burning. Set aside.
When the split peas are cooked, stir in the onion mixture along with the vegetable stock.
Add the lemon juice and cooked rice, season with salt and pepper.
Stir in the parsley and gently reheat if necessary.

Nutrition Facts : Calories 271.5, Fat 4.3, SaturatedFat 0.6, Sodium 19, Carbohydrate 46.5, Fiber 14.4, Sugar 7.5, Protein 13.9

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