3 Tablespoon(s) margarine
2 Cup(s) thinly sliced carrot
12 Cup(s) boiling water
1 Can(s) black eye, dry peas
1 Cup(s) dry navy beans
1/8 Cup(s) diced green bell pepper
3 1/2 Teaspoon(s) salt
1 Cup(s) salted, peanuts
1/8 Teaspoon(s) crushed red pepper
2 Tablespoon(s) onion powder
1 Tablespoon(s) crushed basil leaves
1 1/2 Teaspoon(s) ground coriander
Melt margarine in large stock pot.
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,
1.5 to 2 hours.
Add peanuts, onion powder, basil, and coriander
during last 10-15 minutes of cooking.
Taste to correct seasonings.
Soup should be thick.
If you want more of a peanut flavor, add peanut butter (any kind) to taste during step 4.