Nigeria / Bread
White Bean and Pumpkin Leaf Soup
This recipe for white bean soup is a blend of beans and vegetables.
Ingredients
- white bean, dried6 cup
- fluted pumpkin leaves1 bunch
- red pepper, diced1
- green pepper, diced1
- chilli powder1 tsp
- stock cube4
- garlic, minced7 clove
- crayfish, or 1 handful; finely chopped or ground1 cup
- onion, large; diced1 1/2
- palm oil1/4 bottle
- salt, to taste
- pepper, to taste
- meat, cooked; for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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!
