With a little Earth Balance left in the fridge and the sell by date looming, I had to find a way to use it or lose it. While I don’t regularly use much of this “buttery” vegan spread, the idea of letting it go to waste simply would not do. So I scoured the net to see if I could incorporate it into a taste sensation.
There are many versions of African Bean Soup, some of which include ingredients such as sweet potatoes, peanut butter and tomatoes. Taken from Vegetarian Recipes Around the World, this recipe is simple and quick. I made a few changes based on ingredients I had on hand. On a side note, to my fantastic father, no need to soak beans overnight and pre-cook for several hours the next day! Also, when heating as leftovers, I swear it smells just like chicken! Serves 8-12.
3 Tbsp vegan spread
2 cups thinly sliced carrots (about 2 large)
12 cups of boiling water
1 cup dry black-eyed peas
1 cup dry navy beans
1 cup green pepper, diced (I used italian green pepper)
3 1/2 tsp salt (adjust to your liking, I used 2 tsp of sea salt)
1/8 tsp crushed red pepper (I used 1/4 tsp)
1 cup salted peanuts chopped
2 tbsp onion powder
1 tbsp basil leaves chopped (I did not have fresh on hand, so used 1 tsp dry)
1 1/2 tsp ground coriander
Begin boiling water. In the meantime, melt spread in skillet. Add carrots and cook on medium heat for 3-5 minutes. Add carrots, peas, beans, green pepper, salt and crushed red pepper to boiling water. Heat, covered, for 1 1/2 hours. Add peanuts, onion powder, basil and coriander. Heat on low 10 -15 minutes or until ready to serve, ( I left it on low for one hour).
Do you have a different version of this soup? Leave a comment and let us know…