Vegetarian West African Soup

This is probably in the top 2 best soups I've ever had. It's so hearty and delicious - the perfect combination of ingredients, tastes, and textures. It's incredibly easy to make, and so filling that I find it makes closer to 10 servings. Like another reviewer, I used 1 can of chickpeas and 1 can of kidney beans and was very happy with how it turned out. My sister suggested that adding raisins would be good too. I served to my sister and she said it was better than restaurant-quality soup. The recipe happens to be vegan, which is nice if you or your guests require that. I'd make this again and again, and I'd serve to company for a casual meal. I wouldn't say it's a special occasion soup. I like this with a tossed green salad because the soup is warm (temperature-wise and spice-wise, though not hot at all) and I found I wanted something cool to go with it. 5 stars all the way!!

This was delicious and unlike anything I've tasted before. I cut the potatoes into slightly smaller than the 1-inch size suggested but they still took longer than 30 minutes of simmering to become soft enough. Also, the peanut butter clumps up when everything is mixed together. Next time I'll thin it with some warm broth before mixing it in. I thought it needed one more spice or seasoning, but wasn't sure what to add!

So Good. I actually used chicken breasts and peanut butter. Very easy recipe for something so delis!! It was amazing yum yum!!

Great recipe. And the soup is great cold. We modified the recipe to include more salt and pepper, crushed tomatoes, and peanut butter with crushed peanuts. Outstanding and very simple.

Really easy to make and absolutely delicious! Don't be afraid of the strange combination, it's amazing! You have to try it!

Surprised by how much we liked this. Used a mix of garbanzo and kidney beans since that is what I had on hand and used fresh tomatoes but those were the only changes I made. Very flavorful, thick and filling. Served it with warm sourdough bread for the perfect fall meal!

This was a great fall soup - contrary to others I thought the sweet potatoes were perfectly tender after 30 minutes. I would add a layer of spice besides the cumin - perhaps some ground coriander or cinnamon come to mind. I also recommend stirring in just a little flat-leaf parsley for a bright note on top of all the earthy flavors. The peanut broth was delicious, but I would add a few chopped peanuts for crunch next time too!

A very satisfying vegan soup. My simmer time was 40 minutes. I added a little chopped peanuts and chopped cilantro as topping before serving. Very tasty, and I don't typically like garbanzo beans.

So easy and very rounded flavors. Good hot or cold. Use crunchy peanut butter or other buyers to skip the processor step. And like another person recommended, added roasted peanuts are a good touch