Vegetarian West African Soup

Description
Vegetarian West African Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain
 * Serves: 8

Ingredients

 * 2 cups onions, chopped
 * 2 teaspoons olive oil
 * ⅓ cup peanut butter
 * 6 cups sweet potatoes (not yams), peeled and cut into 1 inch cubes
 * 1 tablespoon ground cumin
 * ¼ teaspoon salt
 * ½ teaspoon pepper
 * ¼ teaspoon cayenne pepper
 * 2 (15½ ounce) cans garbanzo beans, undrained
 * 2 (14½ ounce) or 1 (32 ounce) cans low-sodium vegetable broth
 * 1 (28 ounce) can diced or crushed tomatoes, undrained

Directions

 * 1) Heat oil over medium-high heat in a large saucepan and sauté onions until they start to brown.
 * 2) Stir in the rest of the ingredients then raise heat to bring to a boil.
 * 3) Reduce heat to low then cover and let simmer for 45 minutes or until sweet potatoes are softened.