White Bean and Pumpkin Leaf Soup
This recipe for white bean soup is a blend of beans and vegetables.
Total Time
Soaking: Several hours Cooking: 2 hours
Servings
12
Cook Time
2 hours
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
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).
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.
1 hour
Stir in cooked meat.
Serve and enjoy!