Recipe by Colleen Campo
"An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!"
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sweet potato, peeled and diced
1 (15.5 ounce) can
garbanzo beans, drained
creamy peanut butter
after tinkering with this recipe, i ended up with more of a stew than a soup (although the recipe as submitted is pretty darn good!). i prefer a fuller stew. i added almost a full cup of crunchy peanut butter (for a nicely added crunch and to make it creamier), substituted the cumin for curry. I also added a minced jalapeno pepper along with a full jar of hot chunky salsa. i omitted the rice and added chopped chicken. I had some red peppers, so i chopped them up and threw them in. yum! even my daughter, who is not a big veggie lover, really enjoys this recipe! thank you!!
This wasn't too bad. My husband is very picky and he actually liked it. I also took the left overs to work and several people tried it and they liked it although one said it looked "nasty". My kids also didn't like it. I doubt I will make this again.
This recipe was absolutely delicious. I used a leftover can of sweet potatoes, added more zucchini, omitted the rice and it worked well. It reminded me of an African Groundnut Soup I ate in Botswana. I think I'll make it again tonight!
Sooo good!! I pureed the soup like some of the other reviewers did, and then added the peanut butter, rice, and salsa. I think the presentation is very nice that way. Also added a couple shakes each of ginger and paprika. It's great that such a rich tasting soup can be so healthy! We'll definitely be having this one on a regular basis. Thanks so much for the recipe!
My 11 year old son cooked this as his first almost unaided meal. He chose an African theme and made "African Curry" and "Mombasa Pumpkin Dessert" with it. He followed the recipe exactly except for the rice which it turned out I was short on and he used Vegan "No Chicken Broth".
When I first tasted this soup it was not what I expected. Somehow I was expecting the super salty taste that we expect from Progresso and the like, this soup is more mild. After I took a couple of bites I was hooked. This is a delictabley flavorful soup. It is not all salt and broth, it lets the individual flavors of the ingriedents shine through. We used Medium Salsa, so the flavor was not really spicy, I think that is what threw me. It was truly wonderful though. I will make it again and again.
Awesome, healthy dish!
My husband had a bad dish many years ago with peanut butter in it and has avoided it ever since. He could not rave enough about this soup!
I rarely ever saute ingredients first, so did not this time.
We used brown rice, substituted another white bean for the garbanzo, otherwise followed recipe. Unusual and very good!
will make again for sure!
This was delicious! I was in the mood for a creamy soup, so after I simmered the sweet potatoes I added garbanzos and pureed it all, then added salsa, rice, and peanut butter.
This soup is terrific! I have made it several times and find it always turns out great, sometimes I don't have the beans, sometimes I'm missing zuchinni but it's always a hit! I keep it vegetarian by using water instead of chicken broth and sometimes add coriander and increase the cumin, and sometimes melt some cheddar on top. Mmmmm! Also I find it's a gorgeous soup when nice big chunky vegetables are used. Thanks for this one!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy African Yam Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 345
** Calories from Fat: 62
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