AFRICAN SPLIT PEA SOUP
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
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
EAST AFRICAN PEA SOUP
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
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
EAST AFRICAN SWEET PEA SOUP
Sundays at Moosewood 26
Categories Vegetarian Meals Indian Indian Vegetarian Meals Soup Vegetarian Meals Soup
Yield 6
Number Of Ingredients 17
Steps:
- Saute onions and garlic gently in oil in a covered pot, stirring frequently, for 5-10 minutes, until onions are just translucent. Mix in the ginger, salt and spices and saute for a couple of minutes, stirring often. Add the tomatoes and sweet potato. Stir well. Add 1.5 c. water and stir to dissolve the spices and deglaze the bottom of the pot. Bring soup to a boil. Reduce heat and simmer, covered, for 5 m inutes. Add 2 c peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender. Remove from heat. Add last 2 c water. Puree the soupd in a blender or food processor until smooth. Return to pot, add remaining cup of peas, and gently reheat.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
BLACK-EYED PEA SOUP
Provided by Food Network Kitchen
Time 3h
Yield 3 1/2 Quarts
Number Of Ingredients 12
Steps:
- Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
- Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
- Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
- Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.
AFRICAN PEANUT SOUP
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
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
HOME-STYLE BLACK-EYED PEA SOUP
This colorful hearty soup makes a good starter or main course. With a salad on the side, it's a light dinner for two.-Yvonne Peterson, Mountain View, Missouri
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute celery and onion in butter until tender. Add the peas, water and tomatoes. Bring to a boil. Stir in the ham, Italian seasoning, pepper and salt. Reduce heat; simmer, uncovered, until heated through, about 20 minutes.
Nutrition Facts : Calories 272 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1314mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 7g fiber), Protein 18g protein.
AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Provided by Donna Klein
Categories Soup/Stew Tomato Vegetable Appetizer Vegetarian High Fiber Dinner Spice Curry Legume Chickpea Healthy Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
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