West African Peanut Soup

West African Peanut Soup

*I got this recipe from my old BYU roommate Joni. It is a really good and it's very quick and easy to make.

2 medium onions, chopped

1 3/4 lbs. Roma tomatoes, chopped (I used 2 cans of diced tomatoes)

6 cloves garlic, coarsely chopped

2 T. extra virgin olive oil

5 C. water

1 8-oz. can tomato sauce

1 3/4 t. salt

1/8 t. crushed red pepper flakes

1 T. chili powder

2 t. ground cumin

3 T. fresh mint leaves, minced (optional) (I left these out)

2 C. Swiss chard or spinach, finely chopped (I used the spinach)

3/4 C. chunky, unsalted, natural peanut butter

1/4 C. fresh mint leaves, finely minced (I left these out)

1/4 C. crushed roasted peanuts

Combine onions, tomatoes, garlic, and olive oil in a large stockpot and sauté over high heat until softened and onions are transparent, about 5 minutes. Turn heat down to simmer. Add water, tomato sauce, salt, pepper flakes, chili powder, cumin, and mint leaves, and simmer about 10 to 12 minutes. Add Swiss chard or spinach and peanut butter and cook about 3 to 4 minutes, stirring constantly to distribute the peanut butter. Mixture will thicken slightly. To serve, spoon soup into bowls and garnish with a pinch or two of mint leaves and crushed peanuts.

Makes 6 servings.

Recipe from the Ambassador of Mongolia (formerly stationed in West Africa)