Spicy African Peanut Soup
By Robert A. Milam CEC 
You saw it Monday, October 11, 1999 during Eyewitness News at Noon. 
Preparation time: 2 hours
Servings: 10 

Ingredients 
·	1 large onion, chopped 
·	2 medium sweet potatoes, peeled and diced 
·	2 cloves garlic, minced 
·	8 cups canned chicken broth 
·	1 tablespoon oil 
·	1 teaspoon dried thyme leaves 
·	1/2 teaspoon ground cumin 
·	3 cups thick and chunk salsa 
·	3 1 pound cans Garbanzo beans, drained and rinsed 
·	1 cup diced zucchini or yellow squash 
·	2/3 cup creamy peanut butter 
·	cooked couscous or rice 

Instructions 
1. In a large non-stick saucepan or electric pot, sauté onions, sweet potatoes 
and garlic in a amall amount of oil. Cook about 5 minutes until onion is tender. 
2. Add chicken broth, thyme, cumin and bring to a boil. Reduce heat and simmer 
until sweet potato is tender, about 15 minutes. 
3. Add the salsa, beans and squash, cook until tender, about 10 minutes. 
4. Add peanut butter and stir until completely combined. Serve over couscous 
or long grain rice.