CAROLINA PEANUT BUTTER AND BANANA SOUP

CAROLINA PEANUT BUTTER AND BANANA SOUP image

Yield 1 Party Pot

Number Of Ingredients 14

1 large onion, cleaned and diced.
1 tsp. garlic powder.
2-3 tbsp. canola oil.
3 tsp. turmeric.
6 cups of water.
1 cup of low fat milk.
Two, 14.5 oz can diced tomatoes.
4-5 VERY RIPE, fresh peaches, cleaned and diced, or a can of peaches, diced by hand, if all the store has are woody things that look ripe but are hard and green inside the deceptively red colored peel.
Greens chopped or torn into pieces, to taste, or a couple of cans of greens if you want to reduce cooking time to produce a tender result. (I used turnip greens, but turnip greens can be tougher than most greens even when fully cooked. Collard greens might be a little more tender.)
1 ½ standard size jars of smooth or crunchy peanut butter.
1 cup of sugar.
Thai chili paste (2-3 tsp. for mild result, 4-6 tsp. for medium hot result, 7-8 tsp. if you want your mouth to move to another state.)
1 tsp. salt.
Banana Fettucine Pasta from recipe provided from the same source. (Use minimal pasta, and make sure it's well made linguine, or soup will not be good.)

Steps:

If you are using a fresh "bunch" of greens from the grocery store, VERY CAREFULLY sort through them and make sure that the store hasn't sold you any odd and potentially toxic weeds, unidentifiable stems, or leaves. Once sorted, rip the tough stems of the greens off and discard the stems (particularly for turnip greens, which I don't recommend for this dish, because they tend to be tough even if cooked for some time). Put the leaves in a stainless steel mixing bowl and fill with cool tap water and a teaspoon of salt. Let it sit for a half hour to an hour, so any grit settles to the bottom, then carefully remove the leaves, rinse them, and transfer them to a colander, leaving grit and water in the original bowl. Rinse water over the greens in the colander, and shake dry. Add oil, water, chopped onion, chopped or torn fresh greens, milk, and diced peaches to a soup pot. Put the pot on high and bring the water to a boil, then reduce to medium and let the contents cook until greens and onions are tender. (If you use cans of cooked greens, you can add them to the pot when onions and peaches are tender. Cook until fruit and vegetables are as tender as you wish for final consumption.) Carefully add the peanut butter and everything else, and stir well to combine. Allow to cook until the peanut butter is dissolved into soup/stew and fresh, banana pasta is cooked. Conduct final seasoning.