SOPA de MANI QUINOA PEANUT SOUP

           QUINOA PEANUT BUTTER SOUP (SOPA de MANI) by CHEF DAN:

Serves 30-40

INGREDIENTS:

2 tablespoon olive oil

3 onions, chopped

6 carrots, sliced

9 garlic cloves, minced

3 potatoes, diced

3-cups dry quinoa

3 cup dry lentils

2 cups dry white beans

18 cups chicken broth

17 cups water

1 cup peanut butter

1 tablespoon EACH dried thyme, dried oregano, dried parsley and turmeric

1 tablespoon cumin seeds

6 bay leaves

DIRECTIONS:

1.   Soak lentils and beans overnight.

2.   Drain beans and lentils, and add enough water to cover.

3.    Bring to a boil and then simmer for about 2 hours.

4.   In a sauce-pan over medium-heat oil and when sizzling.

5.   Add onions and cook about 5 minutes.

6.   Stir in garlic, spices and sauté for 30 seconds.

7.   Stir in carrots, potatoes and quinoa.

8.   Then add to stock-pot with cooked lentils and beans.

9.   And then add remaining broth, water and bay leaves.

10.                Bring to a boil over high-heat.

11.                Reduce to simmer cover and cook about 45 minutes.

12.                Stir in peanut butter and combine with the broth.

13.                Remove bay leaves.

14.                 

ENJOY DAN:      BON-APPETITE!!