African Vegetable Soup Recipes

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Steps:

• In a soup pot, saute the onions and celery in the oil until onions are translucent.
• Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
• Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
• Add the zucchini and vermicelli and simmer for about 5 minutes longer.
• Mix in the chick peas, lemon juice, and salt and pepper.
• Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.

Steps:

• To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
• In a Dutch oven over medium heat, sauté onion in oil about 7 minutes until lightly browned.
• Add peanut butter plus sweet potato through tomatoes.
• Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
• Serve garnished with parsley.