East African Vegetable Soup Recipe
Servings: 1
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
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3361g | |
| Calories 1418 | |
| Calories from Fat 395 | 28% |
| Total Fat 47.15g | 59% |
| Saturated Fat 8.94g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8081mg | 337% |
| Potassium 4429mg | 127% |
| Total Carbs 224.67g | 60% |
| Dietary Fiber 45.9g | 153% |
| Sugars 59.02g | 39% |
| Protein 49.44g | 79% |
