This is based on a recipe published by the Colophon Cafe in Bellingham, WA. I loved this soup when I was in college and have used their soup cookbook to recreate it for years. This vegetarian soup is spicy and filling but you could use chicken broth and add ground or chopped turkey to make it even heartier.
Total Time: 30 minutes
Yield: 8 servings
Ingredients:
* Fresh tomatoes would be great if they are in season. I used a large Costco can of crushed tomatoes and measured out about 4 cups for the two cans of crushed tomatoes.
Steps:
After making this, I'm thinking of ways to reduce the amount of peanuts (expensive and high calorie) by adding in some garbanzo beans. It seems like the texture would be unnoticeable and it would make it a more nutritionally rounded soup. I'll report back if I have any success with this variation.
Good thinking (garbanzo in lieu of at least some of the peanuts)! If you can find them dried, soak them overnight then cook for a few minutes to bring them to exactly the consistency of peanuts.
I love African Peanut Soup! I use peanut butter (see other crunchy or smooth). My recipe also includes either carrots or sweet potatoes as well as ground turkey.
Sounds delicious! I have been thinking about substituting chickpeas for part of the peanuts, to bring the calorie count down. Both carrots and sweet potatoes would be good for that too, although I might blend them up.
Yum, maybe I will make some this week. :)