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African Bean Soup

6 servings

  • 1 cup dried lima beans
  • 1 cup dried white beans
  • 1 cup dried pink or red beans
  • 6 cups water
  • 1/4 cup Vegetable Broth
  • 2 cups onions, chopped
  • 1 cup green bell pepper,
       chopped (1 large)
  • 1/4 teaspoon crushed red pepper
  • 4 stalks celery, chopped
  • 1/4 cup parsley, chopped
  • 1 1/4 Tablespoons fresh basil,
       chopped (or 1 tsp dry)
  • 2/3 teaspoon ground cumin
  • 1 3/4 teaspoons salt
  • 2/3 cup raw Virginia peanuts,
       (Ground to meal)

Combine beans and water; bring to a boil for 2 minutes, cover and remove from heat. Let beans soak for 1 or 2 hours. Drain off water and add 6 new cups of water, then return to a boil and cook over low heat for 1 hour. (Or do it the quick way in a pressure cooker).

While beans cook, heat broth in a non-stick skillet and add onion and pepper. Saute until soft but not brown, about 5 minutes. Add celery and parsley amd cook 3 minutes longer.

Add sauteed vegetables to beans along with seasonings. Continue to cook, covered, until very tender (about 1 to 1 1/2 hours longer). When just about cooked, stir in the ground peanuts and cook for 15 minutes more.

Freezes well.

 
Nutrition Facts
Amount Per Serving: Calories 303 - Calories from Fat 77
Percent Total Calories From: Fat 25%, Protein 20%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 871mg, Total Carbohydrate 41g, Dietary Fiber 4g, Protein 15g, Vitamin A 447 units, Vitamin C 24 units, Calcium 0 units, Iron 4 units

Bon appetit!

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