A+ African Bean Soup

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

• Ready In: 40 mins
• Serves: 4-6
• Yields: 8 cups

Ingredients

• 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

Directions

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.