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east african vegetable soup

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B1, B2, B3, B9, H, C, D, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium Onion, chopped

  2. 8 cups Vegetable stock or water

  3. 1 teaspoon Each ground cumin, ginger

  4. teaspoon Cinnamon

  5. teaspoon Cayenne

  6. 1 large Carrot, sliced

  7. 1 cup Tomatoes, chopped

  8. 1 1/2 cup Corn kernels

  9. 2 cups Red potatoes, chopped

  10. cup Creamy peanut butter

  11. cup Boiling water

  12. 4 cups Green cabbage, chopped

  13. 1 cup Green beans, sliced

  14. 1 medium Banana

Instructions Jump to Ingredients ↑

  1. In a large pot over medium-high heat, cook onion in ½ cup of the vegetable broth until softened, about 4 minutes. Stir in spices and cayenne and cook for 1 minute. Add remaining vegetable broth, 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.

  2. Posted to CHILE-HEADS DIGEST V3 #238 by MadameR@... on Feb 15, 1997.

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