African Vegetables
Servings: 6
Ingredients
- 2 tbsp. Vegetable broth
- 1 medium Onion, chopped
- 1 Green bell pepper, chopped
- 4 cloves Garlic, minced
- ¼ tsp Cayenne pepper
- 1 tsp Cinnamon
- 1 cup Water
- 1 large Sweet potato, peeled and cut into 1-inch cubes
- 2 cups Frozen chopped spinach
- ½ cup Frozen corn
- 4 tbsp. Tomato paste
- 1 15-oz Can diced tomatoes
- 1 medium Zucchini, peeled and sliced
- ¼ cup Natural peanut butter
- Sea salt and black pepper to taste
- 2 cups Cooked whole grain sorghum, for serving
Instructions
- In large soup pot, add 2 tablespoons of vegetable broth, onion, pepper, and garlic. Cook over medium-high heat until onion and pepper are soft.
- Reduce heat to medium. Add cayenne pepper and cinnamon. Cook 1–2 minutes longer.
- Add water, sweet potato, spinach, corn, tomato paste, diced tomatoes, and zucchini. Bring the mixture to a boil, reduce heat, cover, and simmer for 10 minutes or until potato is easily pricked with a fork. If necessary, add more water.
- Stir in peanut butter, salt, and pepper. Cook over medium heat for 5 more minutes.
- Serve over cooked sorghum.