Spicy Sweet Potato and Peanut Soup with Black Beans

Some of you might think I am on Vicci’s payroll, but I swear her blog is one of my best inspirations for vegetarian (or semi-vegetarian) food. So here I am again, linking you over to The Days Are Just Packed–although of course she originally got the recipe from Lisa’s Vegetarian Kitchen, so this recipe is well traveled.

And deservedly so.

Now I cannot help it, but I did use chicken stock in this recipe. First, it is what I have and since I am not a vegetarian, I think it is more efficient to use stock from the carcass anyway. Second, for me personally it just always has more flavor. Personal choice, use whichever sounds better to you.

I did make a few changes–when did you ever know me not to?–so my version is below.

Spicy Sweet Potato and Peanut Soup with Black Beans
Adapted from The Days Are Just Packed & Lisa’s Vegetarian Kitchen

2 cups cooked and drained (or rinsed and drained canned) black beans (I used Black Valentine beans, a cross between black beans and kidney beans)
1 1/2 T olive oil
1 large carrot, minced
1 large onion, chopped
1/2 large or 1 small sweet bell pepper, diced
1 summer squash (I had yellow but zucchini works too), diced (scrape out inside if fluffy)
6 cloves garlic, minced
1 lb sweet potato, cubed (about 1 large) (I did not peel but you could)
1 t dried hot red chili flakes — or to taste
1 t New Mexico dried chile powder
1 t ground cumin
1 t ground coriander
1 15-oz can diced tomatoes
4 cups chicken stock
1/4 cup all natural peanut butter
1 t sea salt — or to taste
fresh ground black pepper
1/4 cup chopped fresh cilantro
1 lemon– use half for juice and half for garnish

Heat a dutch oven or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Add the carrot, onion and garlic and sauté for 3-5 minutes. Add the sweet bell pepper and summer squash, and cook until the onions turn translucent, about 6 to 8 minutes. Turn up the heat slightly and toss in the sweet potato, cumin, chile powder, coriander and chili flakes. Stir for a couple of minutes, then add the tomato and cook until the tomato has reduced slightly, about 5 minutes. Pour in the stock and bring to a slow boil. Reduce the heat to low, cover, and cook until the vegetables are tender, about 15 to 20 minutes.

Stir in the peanut butter and beans and let simmer for another 5 minutes to let the peanut butter melt into the soup and to warm the beans. Taste for salt and pepper, and add the juice of half of a lemon. Serve with the cilantro and a lemon wedge for garnish.

For the collage lovers: