Vegetarian African Peanut Butter Soup

Makes 4-6 servings


5 cups vegetable broth 
2 sweet potatoes, peeled and diced
2 large zucchinis, diced
2 tablespoon oil
1 large onion, diced
1 cup cooked rice
1 can kidney beans, drained
1 can garbanzo beans, drained
1 cup peanut butter
1 tablespoons cumin
salt and pepper
1 large jar of salsa (Pace is my favorite for this recipe)

In a large pot, simmer broth until hot.

In a pan, cook onions in oil until tender. Add diced sweet potatoes and fry for 10 minutes on low heat. Add zucchini. Continue to fry, stirring occasionally until the zucchini is crunchy-soft.

Transfer vegetables to hot broth. Add beans and salsa. Stir in cumin, salt and pepper to taste. Add peanut butter and stir until smooth. Add cooked rice and enjoy!

TIP
Overnight, the rice will absorb some of the broth, and the stew will be deliciously thick. So leftovers are even better!

~ Monika