Best Spicy African Yam Soup Recipes

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SPICY AFRICAN YAM SOUP



Spicy African Yam Soup image

An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!

Provided by Colleen Campo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced
1 clove garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
½ teaspoon ground cumin
1 cup chunky salsa
1 (15.5 ounce) can garbanzo beans, drained
1 cup diced zucchini
½ cup cooked rice
2 tablespoons creamy peanut butter

Steps:

  • Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
  • Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
  • Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 62.2 g, Fat 6.9 g, Fiber 10.7 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 822.1 mg, Sugar 8.8 g

SPICY AFRICAN YAM SOUP



Spicy African Yam Soup image

This soup sounded interesting when I ran across it on Allrecipes.com It was submitted Colleen Campo. She stated: "An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!"

Provided by Happy Hippie

Categories     Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced
1 garlic clove, minced
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chunky salsa
15 1/2 ounces garbanzo beans, drained
1 cup zucchini, diced
1/2 cup rice, cooked
2 tablespoons creamy peanut butter

Steps:

  • Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft.
  • Turn down heat if necessary to prevent burning.
  • Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes.
  • Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
  • Stir in the cooked rice and peanut butter until the peanut butter has dissolved.
  • Serve hot with pita chips and a green salad.

Nutrition Facts : Calories 374.7, Fat 8.2, SaturatedFat 1.6, Sodium 1539.4, Carbohydrate 60.7, Fiber 8.4, Sugar 6.1, Protein 16.1

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