Vegetarian West African Soup

echo echo's Note:

This appeared in Cooking Light two or three years ago.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 2⁄3; cup roasted peanuts
• 2 teaspoons vegetable oil
• 2 cups chopped onions
• 6 cups sweet potatoes , peeled & cut in 1 " cubes
• 1 tablespoon ground cumin
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 2 (15 ½ ounce) cans chickpeas , drained
• 2 (14 ½ ounce) cans vegetable broth
• 1 (28 ounce) can diced tomatoes , undrained
• 1 sprig flat leaf parsley (optional)

Directions:

1. To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
2. In a Dutch oven over medium heat, sauté onion in oil about 7 minutes until lightly browned.
3. Add peanut butter plus sweet potato through tomatoes.
4. Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
5. Serve garnished with parsley.

Reviews

[TattooedMamaof2]

This was good. It made a huge amount of food, and was really filling. Thanks for sharing!

[Tamara K #50]

This is a great soup! I added some mixed vegetables (whatever is in season) and it made a famulous dinner. Served it to 40 people for a luncheon and they raved about it!

[busybee_jrs]

My fiance is from west africa and a vegetarian so I thought I would give this a try. It was fabulous! Deffiantly going to make again. Thanks, Jeanie