PEA SOUP EAST AFRICAN STYLE
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.
BLACK-EYED PEA SOUP
This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
- Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 32 g, Cholesterol 67 mg, Fat 19.9 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 2228.2 mg, Sugar 5.9 g
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
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