A Little of Africa: Sweet Potato Soup

In a good-sized soup pot, sauté a large, diced, sweet onion and several cloves fresh garlic in enough olive oil (several tablespoons) to cook the onions and garlic gently (top loosely on pot) until translucent. Stir occasionally. (You may need a little more olive oil if your pan is quite large.)

When onion is translucent, add several cups of water and put in 3 large, washed, cubed-large, sweet potatoes. Continue to simmer gently, but water should boil, of course, to cook sweet potato chunks. When a fork slips into sweet potato easily (but before sweet potato is mushy and falls apart), add a one-pound (or so) can of black beans, not drained (unless you are watching salt intake). As that heats up, add a giant dollop - a cup or so - of peanut butter, and stir in as it warms. Adjust water level, for a thick soup/stew. Heat all this together until steamy hot. You may add cumin to taste, or a curry mix to taste.

Serve up in bowls with a nice dollop of plain yoghurt added to top at serving. Presentation is attractive with green scallion tops cut onto yoghurt, and a sprinkle of curry or cumin with them.

Should serve four generously.

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