Best South African Sugar Bean Soup Recipes

SOUTH AFRICAN SUGAR BEAN SOUP

South African Sugar Bean Soup image

A rich, delicious, hearty stew-like soup that's perfect for the cold nights. Easy meal served with bread. My family have been making this for generations.

Provided by SouthAfricaGirl

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 11h10m

Yield 8

Number Of Ingredients 12

Ingredients

2 ½ cups speckled sugar beans
water to cover
2 pounds bone-in beef chuck, cut into chunks
4 large onions, thickly sliced
1 cube beef bouillon
2 ½ tablespoons hot water
¾ cup red wine
¼ cup tomato paste
1 packet dry oxtail soup mix
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 pinch cayenne pepper

Steps:

Place sugar beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
Combine beef chuck and onions in a large pot over medium heat. Cook until beef is tender and falling off the bone, about 1 1/2 hour. Transfer beef to a cutting board; discard bones and cut beef into bite-size pieces. Place onions in a bowl.
Pour sugar beans and their soaking water into the pot. Bring to a boil; reduce heat and simmer, adding more water if needed, until beans are tender, about 1 hour. Stir in beef pieces and onions; bring soup to a boil.
Dissolve beef bouillon cube in 2 1/2 tablespoons hot water in a bowl. Stir in wine, tomato paste, dry soup mix, Worcestershire sauce, soy sauce, and cayenne pepper. Gradually mix into the boiling soup. Reduce heat and simmer until flavors combine, about 10 minutes.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 51.8 g, Cholesterol 52.9 mg, Fat 14.9 g, Fiber 16.8 g, Protein 30.1 g, SaturatedFat 5.9 g, Sodium 1106.1 mg, Sugar 5.1 g

AFRICAN BEAN SOUP

African Bean Soup image

Make and share this African Bean Soup recipe from Food.com.

Provided by PinkCherryBlossom

Categories Black Beans

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons butter
2 cups carrots, thinly sliced
12 cups boiling water
1 cup dried black-eyed peas
1 cup dried navy beans
1 cup green pepper, diced
3 1/2 teaspoons salt
1/8 teaspoon crushed red pepper flakes
1 cup salted peanuts, chopped
2 tablespoons onion powder
1 tablespoon basil leaves, crushed
1 1/2 teaspoons ground coriander

Steps:

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.