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- Melt margarine in large stock pot.
- Add carrots.
- 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, 1½ – 2 hours.
- Add peanuts, onion powder, basil, and coriander during last 10 – 15 minutes of cooking.
- Taste to correct seasonings.
- Soup should be thick.