East African Pea Soup

45 mins (prep 30, cooking 15)
18 ingredients
6 servings
This is a recipe I saw originally in the Sundays at Moosewood cookbook. I use some of the habanero peppers I grow to add heat to this soup, but the original recipe called for about 1/8 teaspoon cayenne. Jalapenos or other hot chiles would also be good substitutes for the habs, although they are by far my favorite hot pepper.

Categories:  <-60-mins , vegan , african , vegetarian , soups-&-stews , time-to-make ,
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Serving Size (143.98 g)
Servings 6
Amount per Serving
Calories 24.58 Calories from Fat 22.95
% Daily Value *
Total Fat 2.55g 23.51%
Saturated Fat 0.21g 6.33%
Trans Fat 0.06g %
Cholesterol 0.0mg 0.0%
Sodium 394.6mg 98.65%
Total Carbohydrate 0.67g 1.35%
Dietary Fiber 0.3 g 7.24%
Sugars 0.02 g %
Protein 0.08g 1.02%
Vitamin A 3.05IU% Vitamin C 0.0mg%
Calcium 9.57mg% Iron 0.17mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped onions, minced garlic, grated fresh ginger, habanero pepper, small, ground coriander, ground cumin, ground cardamom, green pea