Tanzanian Veggie Soup
Source of Recipe
the web
List of Ingredients
1 Medium Onion, chopped
8 Cups Vegetable Stock
1 tsp. Ground Ginger
1 tsp. Ground Cumin
1⁄2 tsp. Cinnamon
1⁄4 tsp. Cayenne Pepper
2 Large Carrots, sliced
1 1⁄2 cup Tomatoes, chopped
1 1⁄2 cup Corn
3 to 4 cup Yukon Gold Potatoes, diced
1 cup Smooth Peanut Butter
1⁄2 cup Boiling Water
4 cup Red cabbage, chopped
1 cup Green Beans, cut 1 inch pieces
1 Medium Banana, peeled and sliced
Sprinkle of Peanuts, finely chopped
Recipe
In a soup pot over a medium high heat, cook onion in 1/2 cup vegetable stock until softened, about 5 minutes. Stir in spices and cayenne and cook 1 minute.
Add remaining vegetable stock, carrots, tomatoes, corn and potatoes. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
In a small bowl whisk together peanut butter and boiling water. Add to pot along with cabbage and green beans. Stir well to combine and simmer for 15 minutes. Serve garnished with banana slices and chopped peanuts.
Serves 6.
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