AFRI CAN PEANUT SOUP WITH SWEET POTATOES ENJOY DAN:

AFRICAN PEANUT SOUP WITH SWEET POTATO FOR THE SOUP KITCHEN by CHEF DAN:        

Serves 40     

                                         

INGREDIENTS:

1/4 CUP OLIVE OIL

6 SWEET POTATOES, PEELED AND CUBED

5 ONIONS, DICED

5 STALKS CELERY, CHOPPED

5 RED BELL PEPPERS, DICED

10 CLOVES GARLIC, MINCED

5 (14.5OZ) CANS DICED TOMATOES

32 CUPS VEGETABLE STOCK

3 (15 Oz) can black-eyed peas, drained and rinsed

5 CUPS BROWN RICE

5 CUPS CREAMY PEANUT BUTTER

2 TEASPOON CHILE POWDER

2 teaspoons EACH dried thyme, basil, rosemary, cumin, mustard powder and coriander

SEA SLT AND FRESHLY CRACKED BLACK PEPPER

DIRECTIONS:

1. HEAT OIL IN A LARGE STOCK-POT OVER MEDIUM-HIGH HEAT.

2. ADD THE SWEET POTATOES, ONION, CELERY AND RED PEPPER. SAUT’E, STIRRING OFTEN.

3. STIR IN GARLIC AND CHILE POWDER. SAUT’E’ ABOUT 3 MINUTES.

4. STIR IN THE STOCK, TOMATOES, AND RICE.

5. REDUCE HEAT TO A GENTLE SIMMER, FOR ABOUT 45 MINUTES OR UNTIL

RICE IS TENDER.

7. ADD PEANUT BUTTER. STIR UNTIL WELL BLENDED.

8.  ADD MORE VEGETABLE BROTH AS NEEDED.

                               ENJOY DAN:                          hallelujah