Ingredients
- 1 tablespoon light olive oil or peanut oil
- 1 1/2 teaspoons curry paste- hot or mild, to taste
- 1/2 teaspoon cinnamon
- 1 medium red onion, peeled, diced
- 4 cloves garlic, minced
- 1 medium sweet potato or yam, peeled, diced
- 1 large yellow bell pepper, cored, seeded, diced
- 1 jalapeño or other hot chile pepper, seeded, diced fine
- 1 14-oz. can black-eyed peas, rinsed, drained
- 1 14-oz. can white beans, rinsed, drained
- 1 14-oz. can black beans, rinsed, drained
- 1 quart light broth
- 1/2 cup natural peanut butter or Sunbutter melted in a half cup of boiled water
- 1/2 teaspoon crushed hot red pepper flakes, or more, to taste
- 2 tablespoons chopped fresh cilantro
- Juice from 1 big juicy lime
- 2-3 teaspoons organic brown sugar or raw agave nectar, to taste
- Sea salt and black pepper, to taste
- For garnish: Chopped fresh cilantro
Directions
-
Heat the light olive oil in large soup pot.
-
Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice.
-
Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
-
Add the black-eyed peas, white and black beans, broth, peanut butter, red pepper flakes and cilantro.
-
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
-
Stir in the lime juice and brown sugar or agave.
-
Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.
-
Serves 4 as a hearty meal. Terrific with gluten-free cornbread. Allergic to peanut butter? Make this soup with sunflower seed butter or cashew butter. Delicious! This soups works beautifully cooked slow in a Crock Pot; follow the manufacturer’s guidance for cooking vegetable soups.