Prep 20 mins
Cook 20 mins
This has been in my family for 50 yrs, originally from a recipe book but we have no clue which one. You can use any type of bean and I enjoy it with all of them but I'm particularly fond of the Mayocoba beans usually found in the Mexican food section (although it is a Peruvian bean). If you use dry beans 1/2 Cup equals a 15 oz can after soaking and cooking. Enjoy
- 1⁄2 cup water
- 2 tablespoons soy sauce
- 1 onion, chopped
- 2 small sweet potatoes or 2 small yams, peeled and diced
- 1 large carrot, sliced thinly
- 1 stalk celery, sliced thinly
- 1 red bell pepper, diced
- 1 (15 ounce) can crushed tomatoes
- 3 -4 cups vegetable stock
- 1 (15 ounce) can garbanzo beans
- 1⁄2 cup fresh cilantro, chopped
- 3 tablespoons peanut butter
- 1⁄3 cup water
- 1 teaspoon curry powder
- A food processor or mandolin cuts 10 min off of prep time.
- Heat 1/2 cup water and soy sauce in a large pot. Add onion and sweet potatoes. Cook over high heat for 5 minutes, stirring occasionally. Add carrot, celery and bell pepper. Cover and cook 3 minutes stirring occasionally. Stir in tomatoes, stock, and garbanzo or other beans. Blend peanut butter with 1/2 cup water, add to soup with curry powder. Stir. Cover and simmer for 10 minutes. Stir in cilantro and save some for garnish. Can be served over rice if desired.
This came out really good. Before I served this I tasted it and felt like it needed some spices, so I added some ground coriander, cayenne and juice from a lime.