Carolina Peanut Butter And Banana Soup Recipes

AFRICAN PEANUT SOUP

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

CAROLINA PEANUT BUTTER AND BANANA SOUP

Steps:

• If you are using a fresh "bunch" of greens from the grocery store, VERY CAREFULLY sort through them and make sure that the store hasn't sold you any odd and potentially toxic weeds, unidentifiable stems, or leaves. Once sorted, rip the tough stems of the greens off and discard the stems (particularly for turnip greens, which I don't recommend for this dish, because they tend to be tough even if cooked for some time). Put the leaves in a stainless steel mixing bowl and fill with cool tap water and a teaspoon of salt. Let it sit for a half hour to an hour, so any grit settles to the bottom, then carefully remove the leaves, rinse them, and transfer them to a colander, leaving grit and water in the original bowl. Rinse water over the greens in the colander, and shake dry. Add oil, water, chopped onion, chopped or torn fresh greens, milk, and diced peaches to a soup pot. Put the pot on high and bring the water to a boil, then reduce to medium and let the contents cook until greens and onions are tender. (If you use cans of cooked greens, you can add them to the pot when onions and peaches are tender. Cook until fruit and vegetables are as tender as you wish for final consumption.) Carefully add the peanut butter and everything else, and stir well to combine. Allow to cook until the peanut butter is dissolved into soup/stew and fresh, banana pasta is cooked. Conduct final seasoning.

PEANUT BUTTER SOUP

Steps:

• Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
• Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
• Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
• Serve over white rice with crushed peanuts, if desired.