White Bean and Pumpkin Leaf Soup
This recipe for white bean soup is a blend of beans and vegetables.
Source and licence
"White Bean and Pumpkin Leaf Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:White_Bean_and_Pumpkin_Leaf_Soup, revision 4515418), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:White_Bean_and_Pumpkin_Leaf_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4515418
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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!