Sweet Potato Stew

Ingredients

1 tablespoon light olive oil

1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild)

1/2 teaspoon cinnamon

1 medium red onion, peeled, diced

4 cloves garlic, minced

1 medium sweet potato or yam, peeled, diced

1 large yellow bell pepper, cored, seeded, diced

1 jalapeño or other hot chile pepper, seeded, diced fine

1 14-oz. can black-eyed peas, rinsed, drained

1 14-oz. can white beans, rinsed, drained

1 14-oz. can black beans, rinsed, drained

1 quart light broth

1/2 cup 100% natural peanut butter melted in a half cup of boiled hot water (for one cup total)

1/2 teaspoon crushed hot red pepper flakes, or more, to taste

2 tablespoons chopped fresh cilantro

Juice from 1 big juicy lime

1-2 teaspoons Stevia or raw agave nectar, to taste

Sea salt and black pepper, to taste


For garnish:


Chopped fresh cilantro or parsley

Instructions
1. Heat the light olive oil in large soup pot.

2. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.


3. Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.


4.Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.


5. Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.