Title: East African Vegetable Soup
Categories: African Soup Vegetable Vegan
Yield: 1 Servings
| 1 | md | Onion, chopped |
| 1 | ts | Each ground cumin, ginger |
| 1/4 | ts | Cayenne |
| 1 | c | Tomatoes, chopped |
| 2 | c | Red potatoes, chopped |
| 1/2 | c | Boiling water |
| 1 | c | Green beans, sliced |
| 8 | c | Vegetable stock or water |
| 1/2 | ts | Cinnamon |
| 1 | lg | Carrot, sliced |
| 1 1/2 | c | Corn kernels |
| 1/3 | c | Creamy peanut butter |
| 4 | c | Green cabbage, chopped |
| 1 | md | Banana (optional) |
In a large pot over medium-high heat, cook onion in 1/2 cup of the
vegetable broth until softened, about 4 minutes. Stir in spices and
cayenne and cook for 1 minute. Add remaining vegetable broth, carrots,
tomatoes, corn, and potatoes. Bring to a boil, reduce heat, and simmer,
covered, for 30 minutes. In a small bowl, whisk together peanut butter and
boiling water. Add to pot along with cabbage and green beans. Stir well to
combine and simmer for 15 minutes. Serve garnished with banana slices.
From: Madamer@aol.Com
Date: 15 Feb 97 Chile-Heads List Ä