This is a favorite soup! One can also thicken the recipe to make more of a sauce over forbidden wild black rice on a bed of fresh spinach greens. Either way, it has the perfect spice combinations for a hearty winter meal.
Servings for 6:
Ingredients:
3 cloves garlic
2 cups (loosely packed) fresh cilantro leaves and stems
3 cups (28 ounces) canned and undrained tomatoes (whole or diced)
1/2 cup creamy or chunky peanut butter
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (or cayenne pepper)
Sea salt
1 cup water
3 pounds sweet potatoes, peeled and cut into 2-inch chunks (regular potatoes work well too)
2 1/2 cups (15 to 19 ounces) garbanzo beans, rinsed and drained
2 cups (16 ounces) garden frozen whole or cut green beans
Directions:
1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.
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