Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Spread | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbsp margarine or soy spread
- 2 cups carrots thinly sliced
- 12 cups boiling water
- 1 cup black eye peas dry
- 1 cup navy beans dry
- 1 cup green pepper diced
- 3 1/2 tsp salt
- 1/8 tsp crushed red pepper
- 1 cup salted peanuts chopped
- 2 Tbsp onion powder
- 1 Tbsp basil leaves crushed
- 1 1/2 tsp ground coriander
Directions
Melt margarine in large stock pot.
Add carrots. Cook for 5 minutes.
Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper
(add more water, if necessary, to cover).
Cook, covered, until ingredients are tender, 1 1/2-2 hours.
Add peanuts, onion powder, basil, and coriander during last 10-15 minutes of cooking.
Taste to correct seasonings.
Soup should be thick.
Category:Tunisian Recipes
Category:Tunisian Soups