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Author Notes: This stew features seasonal Summer vegetables, perfect for using up or enjoying the bounty of a mid-summer CSA or farmer's market. This soup is hearty, rich, but not overly so. It is filling, and makes for wonderful leftovers-great for entertaining guests during the week. This soup also freezes very well. If using fresh tomatoes, do not bother with peeling and seeding; simply puree the soup base with an immersion blender or conventional blender. Otherwise, use a high-quality jarred or canned tomato (crushed or diced). Warming, spicy and full of flavor, this soup is a hit by itself, atop white basmati rice or whole grain cous cous. Also excellent with toasted slices of whole grain bread, rubbed with a garlic clove. Either way, be certain to serve this soup with lots of roasted, chopped peanuts, cilantro and lime wedges. The recipe was adapted from thedaringgourmet.com (Gambian Peanut Stew), saveur.com (African Peanut Stew), and the OhSheGlows cook book's version of African Peanut Stew. Be sure to use natural peanut butter: the only ingredients should be peanuts (with or without salt). Or, if you are ambitious, use homemade peanut butter for an even better flavor! Enjoy. —Annaliese
Makes 10 generous servings
- 6 cups fresh tomatoes, diced (or 6 cups canned/jarred crushed or diced tomatoes)
- 4 to 6 cups vegetable stock
- 1" pieces fresh ginger, chopped into small pieces
- 1 cup diced onion
- 4 cloves garlic, peeled and smashed
- 1/4 cup tomato paste
- 2 cups sweet potatoes, 1" dice
- 1 cup green beans, cut into 1" lengths
- 1 hot chili pepper, finely minced
- 1 red bell pepper, cut into 1" pieces
- 1 to 2 cups garbanzo beans or chick peas
- 1/2 to 3/4 cups smooth natural peanut butter
- 2 to 4 cups kale, swiss chard or spinach
- 2 teaspoons coriander
- 1 1/2 teaspoons cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon yellow curry powder
- 1 teaspoon paprika
- 1/2 cup fresh cilantro, plus more for serving
- 1/4 cup fresh lime juice, plus wedges for serving
- 1/2 cup toasted and chopped peanuts
- Salt, to taste
- Ground black pepper, to taste
- White basmati rice, whole wheat cous cous or toasted whole grain bread
- 1 pinch sugar (optional)
- In a large pot with a lid, heat 1 TB oil (olive, canola, sunflower, etc) on medium heat. Add onions and garlic, and sauté until fragrant. Add the ginger and tomato paste, along with a pinch of salt. Cook for 1 to 2 minutes. Add the tomatoes.
- Add 4 cups of stock, place lid on, and simmer on medium until the contents is tender, about 10-15 minutes. Stir in the peanut butter. Puree if desired, using an immersion blender or transferring in batches to a conventional blender, taking care to not burn yourself. Return to the pot on medium heat.
- Add the sweet potato, and simmer for 10-12 minutes. Add the green beans, peppers, and garbanzo beans. Simmer for 5-10 minutes, until just tender but still toothsome.
- Add the spices to the soup, tasting as you go to suit your preferences. Simmer the soup for about 10 minutes longer without the lid on to help concentrate the flavors.
- Once the vegetables are tender, but not mushy, add the greens, lime juice and fresh cilantro, and adjust salt and pepper. If needed, add a pinch of sugar to help round out the acidity. Serve with the toasted peanuts, additional cilantro, and wedges of lime.
- This recipe was entered in the contest for Your Best Warm Weather Soup
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