African Peanut Soup

It's gonna get hearty up in here.

Rice!  Beans!  Sweet potatoes!

Time to get some meat on those bones.

Time to fill some empty bellies!

Is this soup actually African?  I have no idea.

But I tell you what it is:  a tasty combination of textures.  And aromas.

Lately I've been having a lot of smoothies.  Like, for breakfast and stuff.

And soups too.  Pureed squash, sweet potatoes, carrots.  A lot of orange stuff.  Nutritious, but doesn't stick with you.

A hearty, bean-y soup was just what I needed.

And the peanut butter gives it this sort of, mmm, creaminess?  And the little crunchy peanuts...

Well, you get what I'm saying.

Good soup.

African Peanut Soup

The original recipe also included 2 cups of cooked chicken.  Add it with the broth, after sauteing the vegetables, for a non-vegetarian version.

1 1/2 cups cubed peeled sweet potato (about 3 small or 2 medium)
1/2 cup chopped onion
1/2 cup diced red pepper
4 cloves garlic, minced
1 jalepeno pepper, seeded and minced
1 cup bottled salsa (I actually used black bean dip, which was great)
1/2 teaspoon ground cumin
4 cups chicken broth
1/2 cup uncooked rice
1 15-oz. can black beans, drained
1/2 cup peanut butter (I used crunchy)
1-2 tablespoons olive oil

Heat olive oil in a large soup pot over medium-high heat.  Add sweet potato, onion, bell pepper, garlic, and jalepeno.  Saute for 5 minutes.  Add remaining ingredients, except peanut butter; bring to a boil.  Reduce heat and simmer for 15 minutes.  Add peanut butter, stirring with a whisk, and cook for 2 more minutes.  Serve hot.