I obtained this recipe from Cooking Light, but changed it up a bit for personal taste. Sweet potatoes are a great ingredient in this stew because they provide a sweet savory hunk of goodness to every bite.
Ingredients: 2/3 cup roasted peanuts, unsalted – puree this in a food processor to peanut butter consistency.
2 tsp olive oil
2 cups chopped onions
1 cup diced celery
6 cups sweet potatoes cut into 1 inch cubes (To add some different vegetables, substitute 2 cups of sweet potatoes with parsnips) (also, to add a bit more depth in flavor, sometimes I’ll roast the sweet potatoes before adding them to the soup….see instructions below)
1/2 teaspoon black pepper
1/4 teaspoon salt
1 Tbsp ground cumin
1/4 teaspoon red pepper flakes (I added this to give the soup more of a kick)
2 (15 1/2 oz) cans of garbanzo beans, rinsed and drained
32 ounces of low sodium vegetable broth
1 (28 ounce) can of diced tomatoes, undrained
Parsley, chopped, for garnish
Directions:
Heat the oil in a large Dutch oven or sauce pot over medium-high heat. Add onion and celery; sauté 7 minutes or until lightly browned. Add peanut butter, potatoes through tomatoes and bring to a boil. (for roasting instructions see below) Reduce heat and simmer, uncovered, 30 minutes or until potato is tender. Garnish with parsley.
If you are very ambitious, roast the sweet potatoes or the sweet potato/parsnip medley before adding to the soup. If you decide to do this, start the roasting process before you start the rest of the soup. Preheat oven to 400 degrees. Add vegetables to a large baking dish and drizzle with olive oil. Sprinkle a bit of salt over the vegetables and roast until the vegetables until just tender on the outside, but not all the way through. About 20 – 30 minutes. Add to soup and reduce simmering time to 10 or 15 minutes.
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