It's gonna get hearty up in here.
Rice! Beans! Sweet potatoes!
Time to get some meat on those bones.
Time to fill some empty bellies!
Is this soup actually African? I have no idea.
But I tell you what it is: a tasty combination of textures. And aromas.
Lately I've been having a lot of smoothies. Like, for breakfast and stuff.
And soups too. Pureed squash, sweet potatoes, carrots. A lot of orange stuff. Nutritious, but doesn't stick with you.
A hearty, bean-y soup was just what I needed.
And the peanut butter gives it this sort of, mmm, creaminess? And the little crunchy peanuts...
Well, you get what I'm saying.
African Peanut Soup
The original recipe also included 2 cups of cooked chicken. Add it with the broth, after sauteing the vegetables, for a non-vegetarian version.
1 1/2 cups cubed peeled sweet potato (about 3 small or 2 medium)
1/2 cup chopped onion
1/2 cup diced red pepper
4 cloves garlic, minced
1 jalepeno pepper, seeded and minced
1 cup bottled salsa (I actually used black bean dip, which was great)
1/2 teaspoon ground cumin
4 cups chicken broth
1/2 cup uncooked rice
1 15-oz. can black beans, drained
1/2 cup peanut butter (I used crunchy)
1-2 tablespoons olive oil
Heat olive oil in a large soup pot over medium-high heat. Add sweet potato, onion, bell pepper, garlic, and jalepeno. Saute for 5 minutes. Add remaining ingredients, except peanut butter; bring to a boil. Reduce heat and simmer for 15 minutes. Add peanut butter, stirring with a whisk, and cook for 2 more minutes. Serve hot.