Tanzanian Veggie Soup

1	Medium	Onion	Chopped
8	Cups	Vegetable stock
1	Teaspoon each	Ginger and cumin	Ground
1/2	Teaspoon	Cinnamon
1/4	Teaspoon	Cayenne pepper
2	Large	Carrot	Sliced
1 1/2	Cup	Tomatoes	Chopped
1 1/2	Cups	Corn
3 to 4	Cups	Yukon gold potatoes	Diced
1/3	Cup	Smooth peanut butter
1/2	Cup	Boiling water
4	Cups	Red cabbage	Chopped
1	Cup	Green beans	Cut 1 inch pieces
1	Medium	Banana	Peeled and sliced
Sprinkle		Peanuts	Finely chopped

1. In a soup pot over a medium high heat, cook onion in 1/2 cup vegetable stock until softened, about 5 minutes. Stir in spices and cayenne and cook 1 minute.

2. Add remaining vegetable stock, carrots, tomatoes, corn and potatoes. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.

3. 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 and chopped peanuts.

SERVES 6

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