African Bean And Sweet Potato Soup
serves 4
Recipe from Karina's Kitchen
This soup doesn't scream peanut butter, so don't worry. It nudges the broth into a savory, garlicky, peppery brew with a citrusy finish thanks to lime juice and cilantro.
Read more about this recipe at Karina's Kitchen.
ingredients
1 tablespoon olive or peanut oil
1 1/2 teaspoons curry powder
A pinch of cinnamon
1 medium red onion, diced
4 cloves garlic, minced
1 medium sweet potato, peeled and diced
1 large yellow bell pepper, cored, seeded and diced
1 jalapeño, seeded and diced
1 14-ounce can black-eyed peas, rinsed and drained
1 14-ounce can white beans, rinsed and drained
1 14-ounce can black beans, rinsed and drained
1 quart broth (chicken or vegetable)
1/2 cup natural peanut butter melted in a half cup of boiled water or broth
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro
1 lime, juiced
1 tablespoon brown sugar
Sea salt and black pepper, to taste
For garnish:
Plain yogurt
Chopped fresh cilantro
timer
prep: 30 minutes
cooking: 1 hour
tools
small saucepan (for melting peanut butter)
large pot
can opener
colander
instructions
1. Heat the olive oil in large soup pot. Add the curry powder and cinnamon, and stir for a minute to infuse the oil with the spices. Add the onion, garlic, sweet potato, yellow pepper and jalapeno. Stir and cook the vegetables for 5-7 minutes, until softened.
2. Add the black eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
3. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on a steady simmer and cook until the vegetables are tender, about 25-30 minutes.
4. Stir in the lime juice and brown sugar. Season with sea salt and ground pepper, to taste. Serve with a dollop of fresh plain yogurt and a sprinkle of cilantro.
