All Recipes Soups, Stews and Chili Recipes Stews

Ingredients

2 tablespoons olive oil 3 cups chopped yams 2 large onions, chopped 2 cups chopped cabbage 2 tomatoes, chopped 6 tablespoons flaked coconut 3 cloves garlic, minced 3 cups tomato juice 1 cup apple juice 1 teaspoon ground ginger ¼ teaspoon cayenne pepper 1 pinch salt 1 large green bell pepper, chopped ½ cup peanut butter

Nutrition Info

378.7 calories carbohydrate: 46.8 g cholesterol: : - fat: 19.6 g fiber: 8.6 g protein: 9.6 g saturatedFat: 6.4 g servingSize: - sodium: 446.8 mg sugar: 16.7 g transFat: : - unsaturatedFat: : -

Heat olive oil in a Dutch oven over medium-high heat. Cook and stir yams, onions, cabbage, tomatoes, coconut, and garlic in the hot oil until the vegetables are slightly browned, 7 to 10 minutes.
Pour tomato juice and apple juice into the Dutch oven, season with ginger, cayenne pepper, and salt. Reduce heat to medium-low and cook at a simmer for 1 hour.
Stir bell pepper and peanut butter into the mixture. Cook, stirring regularly, until the peanut butter is melted completely into the soup, about 30 minutes more.

6 servings

Hearty vegetarian (and vegan) stew. Serve over brown rice or couscous.