Peanut Butter Black Bean Soup
Change up your favorite black bean soup with our Peanut Butter Black Bean Soup recipe. This unique soup uses African-inspired flavors, including peanut butter and spices, to create a rich and satisfying dish. Say goodbye to the same old Southwest or Mexican-inspired black bean soups and try something new today!
Servings 4 servings
Ingredients
Spices
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cardamom
- ⅛ teaspoon allspice
- ¼ teaspoon coriander
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- Pinch of nutmeg
- Pinch of cayenne or more to taste
Other Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 tablespoon minced garlic
- 1 tablespoon grated ginger
- 4 cups of water or stock
- 1 tablespoon tomato paste
- 1 cup diced sweet potato
- 1 cup diced potato
- 1 398 ml can of black beans drained and rinsed
- ½ cup diced green pepper
- ½ cup diced red pepper
- 1 tablespoon brown sugar
- 2 tablespoon peanut butter
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Put the olive oil and onions in a 3-qt pot preheated on medium-high. Cook for three minutes or until the onions start to soften.
- Add in the garlic and cook for another minute, then add in the ginger and spices. Cook the ginger and spices, stirring for thirty seconds, then add the tomato paste and cook for two minutes stirring the whole time.
- Add the water or stock, turn the heat up to high and bring to a boil, then add in the potatoes and sweet potato.
- Boil the potatoes for five minutes.
- Add the black beans and peppers, turn the heat back down to medium-high, season with the salt and pepper, and cook for another five minutes.
- Stir the peanut butter and sugar into the soup, and cook for five more minutes.
- Turn the heat down to low and simmer for 10 minutes.
- Serve the soup garnished with a dollop of plain yogurt and sliced green onions.