Bean soup

INGREDIENTS

• ½ tsp black pepper
• ½ tsp salt
• 2 cups onions
• 6 cloves of garlic
• 2 tbsp olive oil
• 1 cup celery sticks
• 1 cup red bell pepper
• 1 cup green bell pepper
• 1 red chili pepper
• 1 tsp dried oregano
• ½ tsp dried thyme
• 2 tsp ground cumin
• 14½ oz tomatoes
• 15½ oz cow peas
• 15½ oz can of black beans
• ¼ cup barbecue sauce
• 6 tortilla chips
• 6 tsp sour cream

TOOLS

• 1 knife
• 1 soup pot
• 1 mortar
• 1 wooden spoon
• 1 lid
• 1 plate
• 6 bowls

Crush the tortilla chips with a mortar.

Transfer the crushed tortilla chips to a plate.

Peel and chop the onions and garlic. Chop the celery sticks and tomatoes. deseed and chop the red and green bell peppers and red chili pepper.

Turn on the heat and drizzle olive oil over a soup pot. Mix in the minced garlic, onions, and salt. Stir for 2 minutes with a wooden spoon. Cook, covered, for 10 minutes, stirring frequently with a wooden spoon. Remove the cover and stir in the chopped celery sticks, red and green bell peppers, and red chili. Season with dried oregano, dried thyme, ground cumin, and black pepper to taste. Cook for an additional 10 minutes before adding the chopped tomatoes and 6 cups of water. Cook for another 15 minutes, covered with a lid. Remove the lid and stir in the cowpeas, black beans, and barbecue sauce. Simmer for 15 minutes, stirring gently with a wooden spoon. Remove from the heat and place in a bowl. Sour cream and crushed tortilla chips on top.

It’s ready to be served !