I initially only made a half batch of this because I was so uncertain it would be good. Two days later I made the second half of the batch. Because this soup rocks.
Sweet and Spicy Peanut Butter Stew (serves 6)Ingredients:
- 2 medium onions, chopped
- 1 green pepper, chopped
- 1/2 lb sweet potatoes, peeled and cut in 1/2 inch cubes
- 2 medium uncooked carrots, peeled and thinly sliced
- 2 garlic cloves, minced
- 2 TB ginger
- 1/2 tsp cloves
- 1/4 tsp cayenne pepper
- 4 cups reduced sodium vegetable broth
- 6 TB creamy, all-natural peanut butter
- 8 cups spinach, chopped
- cooking spray
Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook, stirring occasionally, for 10 minutes. Serves approximately 6 people.