Easy Gbegiri Soup (Nigerian Bean Soup)
This Nigerian Gbegiri Soup is silky, warm, and deeply comforting in the best way. Made with soft blended beans, palm oil, and simple seasonings, it’s an easy classic that pairs beautifully with amala, ewedu, or rice.
Ingredients for Gbegiri Soup
For the Beans: Brown or black-eyed beans, peeled and cooked until soft.
For Flavor & Thickness: Palm oil, crayfish powder, stock cubes, cayenne (optional), and locust bean powder for extra depth. Season with salt to taste.
Easy Gbegiri Variations
- Add Meat: Stir in soft beef, goat meat, or tripe for a heartier version.
- Spicy Kick: Add extra Scotch bonnets or dried chili.
- Vegetarian Style: Skip crayfish and use vegetable broth instead of meat stock.
Keesha’s Tips & Tricks
- Take Time to Peel the Beans: I always make sure the beans are peeled before cooking. If you’re new to it, try this tutorial.
- Blend Carefully: When it’s time to blend, I leave the lid slightly open to let the steam escape. I usually throw a kitchen towel over the top just to be safe.
How to Store Gbegiri Soup
Store leftover Gbegiri in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water to loosen it up, as it thickens when cold.
What to Serve with Gbegiri Soup
Serve Gbegiri with Amala, Ewedu Soup, or Fried sweet plantains. For a traditional Yoruba meal, combine Gbegiri, Ewedu, and Amala as Abula.
FAQs about Gbegiri Soup
More Soup Recipes
For more comforting dishes, try Dominican Sausage Rice Stew, Sopa de Estrellas, and the bold, tangy flavors of Zanzibar Mix (Urojo).
Easy Gbegiri Soup Recipe With Brown Beans – Takes 30 Minutes
Ingredients
- 1 cup brown beans
- 1/4 cup palm oil
- 2 tbsp crayfish powder
- 1 tbsp cayenne pepper
- 1 tbsp beef stock powder
- 2-3 tsp locust bean powder, optional
- Salt, to taste
Instructions
- First, prepare your ingredients, specifically your beans. Peel all of your brown beans using the tutorial I linked to in the tips section.
- Next, you are going to cook your beans. Place them in a pot of water and bring them to a boil. Once boiling, reduce the heat and allow the beans to simmer until they are fully cooked. They shouldn't be disintegrated, but they shouldn't be hard.
- Once your beans have been completely cooked, remove them from the water and allow them to cool slightly. Then, place them inside a blender and process them until they are smooth.
- Place the finely blended beans back into a saucepan. Add the palm oil, crayfish powder, cayenne pepper, locust bean powder, stock powder, and salt.
- Cook the mixture over medium heat for roughly 5 minutes. The soup will thicken while it cooks. Just remember to keep stirring the mixture to prevent it from burning and to distribute the flavors well.
- Finally, serve your fresh Gbegiri with your favorite accompaniment. We especially love it with Amala, Ewedu, and a beef stew.
