Vegetarian West African Soup
Full of protein and vitamins, hearty and delicious. Even kids seem to like this. Easy to make, too! You can double the recipe & freeze, too.
1/3 cup peanut butter
1 Tbsp. olive oil
1 cup chopped onion
2-3 cloves diced garlic
1 Tbsp. minced fresh ginger (or you could use 1 tsp. powdered ginger)
3 cups peeled & cubed sweet potato (I use the white ones)
1-1/2 tsp. ground cumin (I use roasted, ground cumin for better flavor)
1/2 tsp. black pepper
1/2 tsp. salt
1 can garbanzo beans
3-1/2 cups vegetable broth
1 15-oz. can diced tomatoes, undrained
Saute onions, ginger, and garlic in olive oil, in large Dutch oven or stock pot for about 7 minutes. Add everything else. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes (or more; the flavors blend more if you simmer longer, or if you refrigerate and serve the next day.). Mash with a wooden spoon or blend in a food processor or blender.
