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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This has been in my family for 50 yrs, originally from a recipe book but we have no clue which one. You can use any type of bean and I enjoy it with all of them but I'm particularly fond of the Mayocoba beans usually found in the Mexican food section (although it is a Peruvian bean). If you use dry beans 1/2 Cup equals a 15 oz can after soaking and cooking. Enjoy Ingredients:
1/2 cup water |
2 tablespoons soy sauce |
1 onion, chopped |
2 small sweet potatoes or 2 small yams, peeled and diced |
1 large carrot, sliced thinly |
1 stalk celery, sliced thinly |
1 red bell pepper, diced |
1 (15 ounce) can crushed tomatoes |
3 -4 cups vegetable stock |
1 (15 ounce) can garbanzo beans |
1/2 cup fresh cilantro, chopped |
3 tablespoons peanut butter |
1/3 cup water |
1 teaspoon curry powder |
Directions:
1. A food processor or mandolin cuts 10 min off of prep time.
2. Heat 1/2 cup water and soy sauce in a large pot. Add onion and sweet potatoes. Cook over high heat for 5 minutes, stirring occasionally. Add carrot, celery and bell pepper. Cover and cook 3 minutes stirring occasionally. Stir in tomatoes, stock, and garbanzo or other beans. Blend peanut butter with 1/2 cup water, add to soup with curry powder. Stir. Cover and simmer for 10 minutes. Stir in cilantro and save some for garnish. Can be served over rice if desired.
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