This recipe for white bean soup is a blend of beans and vegetables.
Ingredients
- 6 cups dried white beans
- 1 bunch of fluted pumpkin leaves (ugwu)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon chile powder
- 4 stock cubes
- 7 cloves garlic, minced
- 1 cup (or 1 handful) crayfish, finely-chopped or ground
- 1½ large onions, diced
- ¼ bottle of red oil
- Salt to taste
- Pepper to taste
- Cooked meat for garnish
Procedure
- Pick over the beans to remove any debris. Transfer to a large pot, and add enough water to cover by at least 2 inches (2.5 cm).
- Soak for several hours. Drain, then add fresh water.
- Pound the beans for some time until you’re sure it’s all in little pieces.
- Bring beans to a boil. Reduce heat, then simmer until beans start to soften (around ½ hour).
- Add pumpkin leaves, bell peppers, any soup seasoning of your choice, chili powder, garlic, stock cubes, onions, and red oil. Season with salt and pepper to taste.
- Simmer for ½–1 hour, until beans are soft and it’s thick to your satisfaction.
- Stir in cooked meat.
- Serve and enjoy!