East african vegetable soup

Yield: 1 Servings

Measure Ingredient
1 medium Onion, chopped
8 cups Vegetable stock or water
1 teaspoon Each ground cumin, ginger
½ teaspoon Cinnamon
¼ teaspoon Cayenne
1 large Carrot, sliced
1 cup Tomatoes, chopped
1½ cup Corn kernels
2 cups Red potatoes, chopped
⅓ cup Creamy peanut butter
½ cup Boiling water
4 cups Green cabbage, chopped
1 cup Green beans, sliced
1 medium Banana (optional)

In a large pot over medium-high heat, cook onion in ½ cup of the vegetable broth until softened, about 4 minutes. Stir in spices and cayenne and cook for 1 minute. Add remaining vegetable broth, carrots, tomatoes, corn, and potatoes. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. In a small bowl, whisk together peanut butter and boiling water. Add to pot along with cabbage and green beans. Stir well to combine and simmer for 15 minutes. Serve garnished with banana slices.

Posted to CHILE-HEADS DIGEST V3 #238 by MadameR@... on Feb 15, 1997.

Similar recipes