This is a vegan recipe that Alexis and I (Diana) made. I got it from www.NutritionMD.org in case anyone is interested in vegetarian recipes. We changed it so it wasn't strictly vegan. We also added some red pepper flakes to give it some zip.
1/2 c water
3T low sodium soy sauce
1 onion sliced thinly
1 onion sliced thinly
2 sm sweet potatoes/yams- peeled (I didn't), diced, ~2cups
1 lrg carrot thinly sliced
1 celery stalk thinly sliced
1 red bell pepper seeded and diced
15 oz can crushed tomatoes
4 c vegie broth or water (I used chicken broth)
15 oz can garbanzo beans, undrained
1/2 c chopped fresh cilantro
3 T peanut butter
1-2 t curry powder
4c cooked brown rice
1- Heat water and soy sauce in large pot. Add onion and potatoes. Cook over high heat, stirring often until onion is soft, ~5 min.
2- Add carrot, celery, bell pepper. Cover and cook 3 min stirring occasionally.
3- Add tomatoes, broth/water, garbanzos and liquid, cilantro, p-nut butter, curry powder. Stir to mix. Cover and simmer until vegies are tender when pierced with a fork, ~10 min.
TO SERVE: place 1/2 c cooked rice in bowl and top with a generous ladle of soup.
