Peanutty Sweet Potato Black Bean Soup
From christinem 15 years ago
- 40 minutes to make
- Serves 6
A touch of peanut butter adds a rich smoothness to this exorically spiced soup full of chunky vegetables and hearty black beans. From my "In Limbo At AR" collection! :)
Ingredients
- 1 tbsp. olive or canola oil shopping list
- 1 medium onion, chopped shopping list
- 1 stalk celery, sliced shopping list
- 1/2 cup red bell pepper, chopped shopping list
- 3 cups sweet potatoes, peeled and cubed shopping list
- 3 large carrots, peeled and sliced shopping list
- 3 cloves garlic, minced shopping list
- 1 tbsp. fresh gingerroot, minced shopping list
- 1 tsp. cumin shopping list
- 1/2 tsp. ground coriander shopping list
- 1 tsp. turmeric shopping list
- 1/2 tsp cayenne shopping list
- Dash red pepper flakes shopping list
- 1/2 tsp cinnamon shopping list
- 1 tsp. dried thyme shopping list
- 5 cups vegetable (or chicken) broth shopping list
- 1 14.5 oz can diced tomatoes shopping list
- 2 bay leaves shopping list
- 1 16-oz. can black beans, drained and rinsed (or about 1 1/2 cups prepared) shopping list
- 2 to 3 tbsp. natural style creamy peanut butter shopping list
How to make it
- Heat oil in a large soup pot or Dutch oven over medium heat; add onions, celery and peppers and saute 2 to 3 minutes.
- Add sweet potatoes and saute for about 4 minutes or until potatoes just begin to soften slightly.
- Add carrots, garlic, ginger, spices and thyme. Cook, stirring often, about 5 minutes until potatoes and carrots are just tender.
- Add broth, tomatoes and bay leaves; bring to a boil. Reduce heat and simmer 20 minutes.
- Add black beans and cook 10 minutes of until beans are heated through.
- Stir in peanut butter until combined and remove from heat.
- Discard bay leaves before serving.
- Note: Great with a squeeze of lime before serving!
People Who Like This Dish 3
- stellajean Nowhere, Us
- midgelet Whereabouts, Unknown
- refugeesrecipelisting Global, CA
- christinem Worcester, MA
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midgelet
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" It was excellent "