Tuesday, December 30, 1997

African Peanut Soup

The recipe was found in the November 1994 issue of Vegetarian Times. Enjoy.

2 medium onions chopped
2 large red bell peppers, chopped
1 to 3 large garlic cloves, mashed
1 to 2 Tbs. Canola oil
28 oz. can tomatoes with juice, chopped
8 cups vegetable broth
1/4 tsp. pepper
1/4 tsp. Crushed red pepper flakes
1/2 cup uncooked short grain rice
2/3 cup smooth peanut butter
chopped roasted peanuts

In a large soup pot, sauté onions, bell peppers and garlic in oil until onions begin to brown around the edges, about 7 minutes.
Add the tomatoes and juice, broth, pepper and red pepper flakes. Simmer, uncovered, over low heat about 15 minutes.
Add rice, cover and simmer until rice is tender, about 30 minutes. Add the peanut butter; whisk until smooth. Heat to a simmer and serve immediately, garnished with chopped roasted peanuts.

Sunday, December 7, 1997

Caribbean Black Bean Soup

8 ounces black beans, washed and soaked overnight
7 Cups low-sodium stock, or water (7-8 cups)
1/2 Cup flat beer
1/4 Cup dark rum
4 cloves garlic, minced
2 medium onions, diced
2 Tablespoons butter or margarine
1 Cups celery, finely chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 to 2 chili peppers, seeded and minced
2 large carrots, peeled and diced
1/2 Cup canned crushed tomatoes
1 1/2 Tablespoons ground cumin
1/2 Tablespoon chile powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 Tablespoon fresh cilantro, minced
Yogurt or sour cream

Drain the black beans and combine in a heavy saucepan with the stock, 
beer, rum, garlic and half of the onions. Bring to simmer. 

Cook for 1 to 1 1/2 hours over low heat, stirring occasionally.
If the stock evaporates too quickly, reduce the heat, 
add up to 2 cups of hot water and continue simmering. 

Melt the butter in a saucepan and add the remaining onions, 
plus the celery, peppers and carrots. 

Saute over medium heat until the vegetables are soft but not mushy, 5 to 7 minutes. 
Set aside.

When the beans are soft, puree half of the mixture in a food processor fitted with a steel blade. 

Return the puree to the saucepan and add the sauteed vegetables, 
crushed tomatoes and seasonings. 

Bring to a simmer and cook for about 15 minutes, stirring occasionally. 

Add a little hot water or rum if it is too thick, or continue to simmer if it is too thin.
Serve at once with a dollop of yogurt or sour cream.