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it’s autumn… SOUP’s on!!

10.23.2018 * The cooler temps and crisp days have inspired me to launch into fall-mode.

sautéed chopped red peppers, onion + shallot, and Family Roots Farm of Hinckley, OH who only does the Easton Garlic Fest, since it’s simply the best.

With my breath finally coming down fresh off of the 2018 Easton Garlic Fest, I am stocked up with tons of interesting garlics and inspired! So – here is a wonderful application for those garlics you may have scored at the fest: West African Peanut Soup.

Armed with my Inchelium Red garlic bulbs that I just acquired, I chopped away this morning: fresh red peppers and shallots and onion…. into the pot they went with a little olive oil – but peanut oil would work quite well too!

West African Peanut Soup / Stew

2 tbsp. olive oil, veg oil, or PEANUT oil
1 nice medium onion
1 -2 shallot
6 large cloves of garlic, minced
1 28-oz can /jar of chopped tomatoes with juice
5-8 cups of broth, depending on how soupy vs. stew-ey you like it
fresh ground pepper
1/2 tsp of hot pepper flakes
1/2 cup of uncooked rice, quinoa, barley – or combo
1 jar of natural peanut butter, unsweetened
chopped roasted peanuts for topping

Heat oil in large stock pot, and add the finely chopped/diced peppers and onions – then add the minced garlic and sautee on medium heat till browned – for about 5-10 mins.

Then add the tomatoes with their juice and the broth, salt+pepper, and red pepper flakes. Simmer uncovered for 15 mins.

Add rice/barley/quinoa to the soup & stir. reduce heat & cover. simmer about 25 mins.

Once rice is cooked, whisk in the peanut butter – I used about 10 oz. Taste for flave and maybe add a little more ‘zip’ if needed (hot sauce, pepper flakes). You could also use cashew butter – any nut butter! Return it to a simmer, then serve – you can garnish with chopped roasted nuts.

This one above can be done as a vegetarian version… I used some home-made chicken stock though… and, here’s an interesting take on it from Mark Bittman – with chicken & yams! – more of a typical African stew.


brought to you by your friends at * send in your fave fall and winter recipes to – we’ll publish some good ones this season! Here’s to a long beautiful fall season.

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