Recipe - East African Vegetable Soup

1 md Onion, chopped
8 cup Vegetable stock or water
1 teaspoon Each ground cumin, ginger
One half teaspoon Cinnamon
One fourth teaspoon Cayenne
1 lg Carrot, cut or sliced up
1 cup Tomatoes, chopped
1 One half cup Corn kernels
2 cup Red potatoes, chopped
1/3 cup Creamy peanut butter
One half cup Boiling water
4 cup Green cabbage, chopped
1 cup Green beans, cut or sliced up
1 md Banana (optional)

In a large pot over mediumhigh heat, cook onion in One half cup of the
vegetable broth until softened, about 4 minutes. Stir in spices and cayenne
and cook for 1 minute. Add remaining vegetable broth, carrots, tomatoes,
corn, and potatoes. Bring to a boil, reduce heat, and simmer, covered, for
30 minutes. In a small bowl, whisk together peanut butter and boiling
water. Add to pot along with cabbage and green beans. Stir well to combine
and simmer for 15 minutes. Serve garnished with banana slices.

Posted to CHILEHEADS DIGEST V3 #238 by MadameR@aol.com on Feb 15, 1997.