Cookbook:White Bean and Pumpkin Leaf Soup

| Soups

This recipe for white bean soup is a blend of beans and vegetables.

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

Procedure

 * 1) 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).
 * 2) Soak for several hours. Drain, then add fresh water.
 * 3) Pound the beans for some time until you're sure it's all in little pieces.
 * 4) Bring beans to a boil. Reduce heat, then simmer until beans start to soften (around ½ hour).
 * 5) 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.
 * 6) Simmer for ½–1 hour, until beans are soft and it's thick to your satisfaction.
 * 7) Stir in cooked meat.
 * 8) Serve and enjoy!