A+ African Bean Soup
"This has been in my family for 50 yrs, originally from a recipe book but we have no clue which one. You can use any type of bean and I enjoy it with all of them but I'm particularly fond of the Mayocoba beans usually found in the Mexican food section (although it is a Peruvian bean). If you use dry beans 1/2 Cup equals a 15 oz can after soaking and cooking. Enjoy"
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
8 cups
- Serves:
- 4-6
ingredients
- 1⁄2 cup water
- 2 tablespoons soy sauce
- 1 onion, chopped
- 2 small sweet potatoes or 2 small yams, peeled and diced
- 1 large carrot, sliced thinly
- 1 stalk celery, sliced thinly
- 1 red bell pepper, diced
- 1 (15 ounce) can crushed tomatoes
- 3 -4 cups vegetable stock
- 1 (15 ounce) can garbanzo beans
- 1⁄2 cup fresh cilantro, chopped
- 3 tablespoons peanut butter
- 1⁄3 cup water
- 1 teaspoon curry powder
directions
- A food processor or mandolin cuts 10 min off of prep time.
- Heat 1/2 cup water and soy sauce in a large pot. Add onion and sweet potatoes. Cook over high heat for 5 minutes, stirring occasionally. Add carrot, celery and bell pepper. Cover and cook 3 minutes stirring occasionally. Stir in tomatoes, stock, and garbanzo or other beans. Blend peanut butter with 1/2 cup water, add to soup with curry powder. Stir. Cover and simmer for 10 minutes. Stir in cilantro and save some for garnish. Can be served over rice if desired.
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Reviews
-
This came out really good. Before I served this I tasted it and felt like it needed some spices, so I added some ground coriander, cayenne and juice from a lime.
