African Sweet Potato Soup With Peanut Butter and Black Beans

Submitted by Mom10

"from Kathryn"

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 2 quarts
• Serves: 6

ingredients

• 1 tablespoon light olive oil or 1 tablespoon peanut oil
• 1 1⁄2 1 tablespoon hot thai kitchen curry paste or 1 tablespoon mild curry paste, to taste
• 1⁄2 teaspoon cinnamon (I used less cinnamon because I tend to prefer less cinnamony-flavors in my savory food)
• 1 medium red onion, peeled, diced
• 4 garlic cloves, minced
• 1 medium sweet potatoes or 1 medium yam, peeled, diced
• 1 large yellow bell pepper, cored, seeded, diced
• 1 jalapenos or 1 other hot chili pepper, seeded, diced fine
• 3 (14 ounce) cans black beans, rinsed, drained (I used 1 1/2 cups dried black beans that I cooked most of the way before adding to the broth)
• 1 quart light broth
• 1⁄2 teaspoon crushed hot red pepper flakes, to taste
• 2 tablespoons chopped fresh cilantro
• 1 big juicy lime, juice of
• 2 -3 teaspoons organic brown sugar or 2 -3 teaspoons raw agave nectar, to taste
• sea salt and black pepper, to taste

directions

1. Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
2. Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
3. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
4. Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.