Total time: 1 hour Level: Easy
Serves 5-6
Ingredients: 1/2 large Onion, diced (sweet, white, yellow, or red) 1/2 Red Bell Pepper, chopped 2 cloves Garlic, minced 1 large Yam, chopped 1 can Black Beans (or any bean of choice) 4 c Leafy Greens, chopped (Kale, Chard, Spinach, etc) 1/4 c Peanut Butter (or nut butter of choice) 2 tbsp Olive Oil 4 c Vegetable Broth (or use a Bouillon Cube and 4 c water) 2 tsp Cumin 2 tsp Black Mustard Seeds (or Mustard Seed Powder) 1/2 tsp Cinnamon 1-2 tsp Garam Masala (or Curry Powder) 1-2 tsp Salt 1-2 tsp Pepper 1/2 tsp Cayenne, Chili, or Chipotle Powder (optional)
Directions:
1) In a 4 quart sauce pan, heat Olive Oil over medium-low heat. Add Onion and Red Bell Pepper. Cook for about 2 minutes. 2) Add Garlic, Mustard Seeds (or powder), and Cinnamon. Stir and cook for another minute. 3) Add Yams and Vegetable Broth. (If using a Bouillon Cube, add the cube in with the garlic before adding yam and water). Cover and let simmer until Yams are cooked (10-15 minutes). 4) Add Beans and Greens. Let simmer for another 10 minutes. 5) Mix Peanut Butter with some broth to let thin before adding it to the soup. Stir until Peanut Butter is melted. 6) Add Garam Masala, Salt, and Pepper. Cover and let simmer for another 10-15 minutes before shutting off heat.
Enjoy! This is delicious on its own or over some Brown Rice or Quinoa.