African Sweet Potato Stew with Red Beans

-Cooking Light: Slow Cooker

Wow, this soup rocks. I couldn't stop raving about it last night. The hubby gave it around 4 stars, but perked up and gave it a definite 5 stars when I told him it was vegan approved.

2 tsp olive oil

1 1/2 c chopped onion

1 garlic clove, minced

4 c sweet potato, cubed & peeled (I used 2 med/large)

1 1/2 c cooked small red beans (I used one can)

1 1/2 c vegetable broth

1 c chopped red bell pepper

1/2 c water

1 tsp ginger

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp black pepper

1 can diced tomatoes, drained (14.5 oz)

1 can chopped green chilies, drained (4.5 oz) (I left this OUT for sure)

3 tbs creamy peanut butter

3 tbs chopped peanuts

6 lime wedges

Saute onion and garlic in oil in a pan. Put onion & garlic in 5 quart slow cooker, add remaining ingredients except for peanut butter, peanuts, and limes. Cook on low for 8 hours or until vegetables are tender. Spoon 1 cup of cooking liquid out of slow cooker and whisk peanut butter into it. Put new mixture back into stew, stir, and ladle into bowls. Garnish with peanuts and lime wedges. Serves 4-6.