One of the things that I know absolutely for sure -- soup doesn’t just have to be soup. If you look at a pot of soup and you think, “The only way to eat this is to slurp it down with a spoon,” then I have to tell you, you’ve been missing out.
My Gbegiri Soup, for example, makes a wonderful pasta sauce! Made from cooked and peeled beans, it’s velvety smooth and mildly flavored, and it’s just thick enough to really cling to those noodles and infuse each bit with unmistakable flavor.
In Nigeria, Gbegiri is often paired with Ewedu soup (a soup made from cooking Ewedu leaves) or Buka (stewed meats). I chose mushrooms and spinach to help bulk up this dish, plus I think they similarly complement the flavors of Gbegiri. Mushrooms, for example, are one of my favorite ways to sneak a little meaty flavor into a vegetarian dish.
I hope you give this dish a try, and I hope it starts to show you all the things a soup can be!
1 Jar Egunsifoods Gbegiri Soup (Brown-Eyed Peas)
1/4 LB Mushroom
8 oz Bag of Conchiglie
1 Cup Spinach
1/4 Tsp. freshly cracked black Pepper
1 Glove of Garlic
4 Tbsp. Oil
2 Tbsp. fresh Basil
Pinch of Sea Salt
- To a bowl, add the mushrooms, salt, freshly ground black pepper, garlic, and oil. Toss well, then add to a skillet over medium heat. Saute for 8 minutes, then remove from the skillet and set aside.
- In the same skillet, bring the Gbegiri Soup to a boil. Simmer for 8 minutes.
- Cook the conchiglie according to package directions until al dente.
- Add the cooked pasta, mushrooms, and spinach to the thickened soup. Stir and cook for another 5 minutes.
- Stir in the chopped basil and serve!