I know….the title…it needs work. I have no freaking idea what to call this soup. The original recipe I based it off of calls it African Sweet Potato Soup with Peanut Butter & Black Beans. Since I changed the recipe around a bit, I didn’t want to call it that, but also I have no idea how this soup is African so I didn’t want to run the risk of someone getting all offended by that title. Anyway! I went with the regular ol’ explain what everything in it is.
This week we’ve been back to some winter-like weather with some rain and clouds. I’m all for rain in the spring. I say bring it on since we had such a measly winter here. Though, I doubt the rain will last long. At least with the crummy weather I was able to make this recipe again and make sure it works. It does! Yay! I was able to snap some photos this time and get this post published. I’m so happy about that because I really didn’t want to forget about this soup. The red onion is so deliciously sweet, the sweet potatoes and black beans are filling, the curry mixed with cinnamon and peanut butter pairs amazingly well. The jalapenos and crushed red pepper flakes add the heat and the kale just makes me feel like I’m super healthy.
David and I love this soup so I’m happy I get to share it with you! I know it sounds a tad odd but do yourself a favor and give it a try. If you’re any sort of fan of curry and or peanut butter I’m sure you’ll enjoy it. Another delicious vegetarian soup for the recipe archive. I’ll be happy to make this one again next fall/winter.
Sweet Potato, Black Bean, Peanut Butter, Kale Soup
Inspired by Joanne Eats Well with Others
1 tablespoon olive oil
1 medium red onion, chopped
1 medium sweet potato, peeled & chopped
1 red bell pepper, chopped
2 jalapenos, seeded & diced
4 cloves garlic, minced
1 tablespoon red curry paste
1/2 teaspoon cinnamon
1/4 teaspoon crushed red pepper flakes
4 cups broth
1/2 cup creamy peanut butter
1/2 cup warm water
1 (15 oz) can black beans, drained & rinsed
1 small bundle kale, stemmed & torn into bite size pieces
3 tablespoons cilantro, chopped
1. Add olive oil to large pot or Dutch oven over medium heat. Stir in onions and saute for about 3-5 minutes or until soft. Stir in sweet potatoes, red bell pepper, jalapenos, and garlic and saute for about 5-7 minutes. Mix in red curry paste, cinnamon, & crushed red pepper flakes. Saute for about 1 minute to really cook the curry paste into the vegetables.
2. Pour broth into veggie mixture. In a small bowl; mix together peanut butter and warm water until it comes together. Pour the PB water mixture into the pot. Bring soup to a boil, then reduce heat to a simmer. Stir in black beans and kale. Place lid on pot and let simmer for 20 minutes. Remove lid and squeeze in the juice of half a lime, and stir in fresh cilantro. Remove from heat and serve.