Cowpea (black eyed pea) combined with peppers, makes this soup rich in colour and nutrients. The protein in cowpea is rich in amino acids. Therefore, cowpea seed is valued as a nutritional supplement to cereals and an extender of animal proteins.
100g boiled cowpea (soak them overnight, boil in salted water for 45 minutes till they are tender, or use canned cowpea)
2 tbsp vegetable oil
1 tbsp garlic ginger paste
¼ of each red, yellow and green pepper thinly sliced
200g chopped tomatoes
1 tbsp tomato puree
1 vegetable soup cube
1 tsp dried basil
50g pitted black olives chopped
1 tbsp brown sugar
Salt and pepper to taste
Heat oil in a large pan, sauté onion, garlic ginger, soup cube for 2 minutes. Stir tomatoes, tomato puree, red, yellow and green peppers stir well for 3 more minutes.
Add 1 bowl of water, basil, and sugar stir well; simmer for 10-15 minutes. Add seasonings and boiled cowpea, mix well and turn off heat.
Ladle soup into bowls, sprinkle black olives and serve with crusty bread.