Summary

Ingredients

• 2 medium onion (s)
• 3 medium clove garlic (s)
• 2 hot peppers, red
• 4 medium carrot (s)
• 6 medium tomato (s)
• 200 g French beans or reen beans
• 250 g peanut butter without suar
• 2 handfuls peanuts, fresh
• 1 liter vegetable broth
• oil
• salt and pepper
• 6 small flatbread (s)

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Instructions

1. Peel and dice the onion. Peel and finely chop the garlic, finely chop the peppers, with or without seeds, to taste. It gets even more fiery with kernels!
2. Peel the carrots, cut in half lengthways and cut into approx. 3 mm thick slices. Wash the tomatoes, remove the stalk and cut the fruit into 1.5 cm cubes.
3. Clean the beans, cut off the ends and cut into pieces approx. 4 cm long. Peel and roughly chop the fresh peanuts, set aside.
4. Heat the water for the beans in a small saucepan. Heat the oil in a large saucepan, sauté the onion, garlic and peppers for about a minute, then add 1/4 of the tomatoes and the carrots and stew for another three minutes.
5. Meanwhile, blanch the beans for about 5 minutes, then drain them in a sieve and set aside.
6. Deglaze the braised vegetables with approx. 1 liter of stock, bring to the boil and simmer for approx. 5 minutes. Stir in the peanut butter (I use an organic product) and simmer for another five minutes until the peanut butter has completely dissolved.
7. Season to taste with salt and pepper, if necessary dilute the consistency with water to taste.
8. Warm the bread in the oven.
9. Add the beans and the remaining tomatoes to the soup, simmer for another minute, then reduce the temperature. Meanwhile, brown the fresh, chopped peanuts in a pan over medium heat.
10. Pour the soup into plates, sprinkle with the roasted peanuts and serve with the oven-warm bread.