Total Time
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

Ingredients Nutrition


  1. A food processor or mandolin cuts 10 min off of prep time.
  2. 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.
Most Helpful

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.

Maito October 31, 2011