The Seated Cook

Simple, healthy, vegetarian food

Peanut, Sweet Potato, and Kidney Bean Soup


20131116_183219This recipe is adapted from a recipe for Spiced Peanut & Sweet Potato Soup in “Clean Eating” magazine.  I was looking for something to make the soup a little hardier, so added in kidney beans.  I really liked this soup’s tasty broth, with the combination of sweet from the peanut butter and spicy from the cayenne pepper.


1-2 tablespoons olive oil

½ yellow onion, diced

2 cloves garlic, minced

1 tablespoon fresh grated ginger

2 sweet potatoes, peeled and diced (the market I was at sold sweet potatoes that are white on the inside.  I hadn’t had this kind before and thought they were very good)

4 cups vegetable broth (can add additional cups of water if want to make a larger pot of soup, which I did)

1 large can diced tomatoes

½ cup natural smooth peanut butter

2 teaspoons cumin

2 teaspoons coriander

¼ teaspoon sea salt

¼-½ teaspoon cayenne pepper

¼ teaspoon cinnamon

6 cups chopped Swiss chard

1 can of kidney beans, rinsed and drained

In a large pot, add onion, garlic and ginger to heated oil, sauté ingredients for a few minutes.   Add in broth, potatoes, tomatoes, peanut butter, and spices/seasonings.  Bring soup to a boil and stir to mix the peanut butter in.  Reduce to a simmer, cover and stir occasionally, until potatoes are cooked through.  Add in beans and cook for a little while longer, then add in Swiss chard and simmer for a few more minutes until it is wilted.


Author: theseatedcook

I enjoy cooking simple, healthy, vegetarian meals.

3 thoughts on “Peanut, Sweet Potato, and Kidney Bean Soup

  1. I like the combination of sweet and spicy.

  2. Wish I had someone like you making me soup like this.

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