RCI-SP.003.0725.001
Vegetarian West African Soup
Vegetarian West African Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain Serves: 8
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- onions2 cupschopped
- 2 teaspoons
- ⅓ cup
- sweet potatoes (not yams)6 cupspeeled and cut into 1 inch cubes
- 1 tablespoon
- ¼ teaspoon
- ½ teaspoon
- ¼ teaspoon
- (15½ ounce) cans garbanzo beans2 unitundrained
- (14½ ounce) or 1 (32 ounce) cans low-sodium vegetable broth2 unit
- (28 ounce) can diced or crushed tomatoes1 unitundrained
Method
1
Heat olive oil in a large pot over medium heat. Add chopped onions and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
2
Stir in ground cumin, salt, pepper, and cayenne pepper, cooking for 1 minute until fragrant.
1 minutes
3
Add peanut butter and stir well to combine with the onions and spices. Cook for 2 minutes, stirring frequently.
4
Pour in both cans of vegetable broth and the undrained can of diced tomatoes, stirring to fully incorporate the peanut butter into the liquid.
2 minutes
5
Add the cubed sweet potatoes and stir to distribute evenly throughout the pot.
2 minutes
6
Bring the soup to a boil, then reduce heat to medium-low and simmer for 15 minutes until the sweet potatoes are partially tender.
15 minutes
7
Add both cans of undrained garbanzo beans, stirring to combine.
2 minutes
8
Continue simmering for 10–12 minutes until the sweet potatoes are completely tender and the flavors have melded together.
11 minutes
9
Taste the soup and adjust seasoning with additional salt, pepper, or cayenne as needed. Serve hot.