This soup uses almond butter. I like to use the chunky kind so I get a few small bits of almond while enjoying the soup. I find that the best way to add the almond butter is to scoop out about a half a cup of soup broth and mix it with the 3 Tbsp of almond butter until the two are blended. Then add it to the soup and stir.
African Bean Soup
from PCRM
yield 8 servings
category Vegan
cuisine Ethnic
ingredients
1/2 C filtered water
3 Tbsp Bragg's aminos soy sauce
1 onion, sliced
2 small sweet potatoes or yams, peeled and diced (about 2 cups)
1 large carrot, sliced
1 celery stalk, sliced
1 red bell pepper, seeded and diced
1 15 oz can of crushed or diced tomatoes
4 C (1 32 oz box) vegetable broth
1 15 oz can garbanzo beans, undrained
1/2 C chopped fresh cilantro
3 Tbsp almond butter
1-2 tsp curry powder
4 C cooked brown rice or quinoa
directions
1. Heat water and soy sauce in a large pot. Add onon and sweet potatoes or yams and cook over high heat, stirring often, until onion is soft (about 5 minutes).
2. Add carrot, celery and bell pepper. Lower heat to medium, cover and cook for 3 minutes, stirring occasionally.
3. Add tomatoes, broth, beans and their liquid, cilantro, almond butter and curry powder. Stir to mix, then cover and simmer until vegetables are tender (about 10 minutes).
4. Serve in a bowl over brown rice or quinoa. Or eat it by itself.
