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East African Vegetable Soup Recipe

by Global Cookbook

Ingredients

1 med Onion, minced 8 c. Vegetable stock or possibly water 1 tsp Each grnd cumin, ginger 1/2 tsp Cinnamon 1/4 tsp Cayenne 1 lrg Carrot, sliced 1 c. Tomatoes, minced

1 1/2 c. Corn kernels 2 c. Red potatoes, minced 1/3 c. Creamy peanut butter 1/2 c. Boiling water 4 c. Green cabbage, minced 1 c. Green beans, sliced 1 med Banana (optional)

Directions

1. In a large pot over medium-high heat, cook onion in 1/2 c. of the vegetable broth till softened, about 4 min. Stir in spices and cayenne and cook for 1 minute. Add in remaining vegetable broth, carrots, tomatoes, corn, and potatoes. Bring to a boil, reduce heat, and simmer, covered, for 30 min. In a small bowl, whisk together peanut butter and boiling water. Add in to pot along with cabbage and green beans. Stir well to combine and simmer for 15 min. Serve garnished with banana slices.

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