"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

West African Vegatable Soup Recipe

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This recipe for West African Vegatable Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Levesque
Added: Tuesday, February 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup roasted peanuts
2 teaspoons vegetable oil
2 cups chopped onions
6 cups sweet potatoes, peeled & cut in 1 " cubes
1 tablespoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
2 (15 1/2 ounce) cans chickpeas, drained
2 (14 1/2 ounce) cans vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 sprig flat leaf parsley (optional)

Directions:
Directions:
To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
In a Dutch oven over medium heat, sauté onion in oil about 7 minutes until lightly browned.
Add peanut butter plus sweet potato through tomatoes.
Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
Serve garnished with parsley.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I found this recipe when Emily was a teenage vegetarian. Everyone loved it. t's now a cold weather favorite.

 

 

 

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