AFRICAN PEANUT SOUP WITH SWEET POTATO SOUP FOR THE SOUP KITCHEN 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 (14.5 OZ) CANS DICED TOMATOES

32 CUPS VEGETABLE STOCK

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

5 CUPS ROASTED BARLEY

5 CUPS CREAMY PEANUT BUTTER

2 TEASPOON CHILE POWDER

1 TABLESPOON EACH dried thyme, basil, rosemary, cumin, mustard powder and coriander

SEA SALT 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 ROASTED BARLEY.

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.

 ROAST BARLEY IN BATCHES IN A DRY FRY PAN UNTIL NICE AND BROWN.

                               ENJOY DAN:                          BON-APPETITE!!