Ingredients and Method to make peanut butter soup with northern beans
3/4 cup dried northern white beans soaked in sufficient water with a pinch of soda for about 8 hours or overnight (the soda is optional)
2 medium onions cut fine
2 large carrots cut into small pieces
3 stalks celery cut into small pieces
1 inch ginger minced
1/2 tbsp minced garlic
3 cups vegetarian vegetable stock or water ( I used stock)
2 tbsp extra virgin olive oil (or any other oil)
salt according to taste
1 1/2 tsp chilli powder ( or according to taste)
1/2 tsp paprika (optional)
1/2 cup creamy peanut butter
2 tsp lemon juice
Soak the white beans in sufficient water with a pinch of soda (soda is optional) for at least 8 hours or overnight.
Drain the beans and fill with fresh water and either pressure cook the beans or cook on stove top in a large heavy bottomed pan until the beans are soft but not mushy.
Heat oil in a large heavy bottomed pan, add onions to it and saute until the onions are transparent.
Add minced ginger and minced garlic and stir for a few seconds.
Add celery, carrots, spices, salt and vegetable stock or water and let it simmer until vegetables are cooked.
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When the vegetables are cooked, add cooked beans, salt if required and water to achieve required consistency and simmer for the flavors to blend together
Mix peanut butter with half a cup of water and whisk together, pour this diluted peanut butter into the soup.
Let the soup simmer for a few more minutes.
Finally add lemon juice to the soup and serve hot with bread of choice.
Yields approximately 2 to 3 servings.
Suggested Variation
Add 1/4 cup of pearl barley along with the vegetables and allow it to cook with the veggies. Proceed with the rest of the recipe as mentioned above.
