Tuesday, January 26, 2010

African Peanut Soup Recipe

Whatever individual joys and revelations may have arisen during the Des Moines Meditation and Mindfulness Group's all-day retreat on January 16th, collective joy was revealed in the vegetarian soup served to the group for lunch.

Thanks again to Teva for preparing and serving this wonderful African Peanut Soup. In answer to many requests, here is her recipe:

Saute in peanut oil: 1 big onion and 2 cloves (or many more) minced garlic

Put the above in a BIG pot with:
1 cup diced zucchini, leave skin on
1 medium sweet potato, peeled and diced
8 cups chicken or vegetable broth (64 oz)
3 16oz cans of garbanzo beans, drained
1 tsp. cumin
1/2 tsp. thyme
3 cups thick and chunky salsa - mild, medium or hot -( ex. Pace salsa)

Cook all until the potato and zucchini are done then add:
3 cups cooked rice
2/3 cups peanut butter

Serves around 20 people

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