This beef peanut soup is one of our Sunday dinner favorite. Leftovers definitely make it to the table the next day, that’s if there is any left. Made this for my in-laws the last time they visited and it was a winner. Despite my mother in-law’s slight hesitation when I mentioned we were having soup for dinner, she went for seconds! It is definitely a soup we enjoy quite often, especially when paired with rice.
PEANUTS FOR BEEF PEANUT SOUP
My love for this soup runs deep, that’s why I never cut corners. The mundane task of  roasting peanuts in the oven is almost a ritual. The aroma, accompanied with some old school Makossa on spotify. Childhood memories! The whole process replays itself. My mom roasting the peanuts, in a fry pan over our three stone fireplace. Peeling off the skin and sending one of us on the best errand you could ever ask for. Getting the peanuts blended into a smooth paste.
 Please feel free to use some all natural peanut butter for this recipe. I wouldn’t want you scouting grocery store aisles looking for raw peanuts. As long you don’t have any additives like honey, sugar, or whatever additives they use. Salted is okay. If you do choose to roast at home, here’s how we roast our peanuts at home.
Save some for snacks, baking , peanut butter, nut mix and more. It’s really easy.
Worry not if you’re vegan. Search for my peanut soup with tofu recipe around this corner of the net. Add in some chopped carrots and peppers if you want but I am keeping this just like my mama made it. Simple and delicious.
Make this beef peanut soup your next meal. Believe me when I say you will keep revisiting this recipe. Do share with us what you have been cooking from the afrovitalityeats kitchen.
BEEF PEANUT SOUP AND RICE
Ingredients
- 1 lb beef stew meat
- 1 cup roasted unsalted peanuts
- 1 medium yellow onion (1/2 chooped , 1/2 blended)
- 2 basil leaves
- 1 small spring onion
- 2 sprigs Of parsley
- 1/2 cup tomato sauce
- 1/2 tbsp grated ginger
- 4 garlic cloves
- salt to taste
- black pepper to taste
Instructions
- Rinse and transfer beef stew meat into a medium sauce pot.
- Blend half of the yellow onion, garlic, basil, spring onion, parsley with about a quarter cup of water into a smoothie. Add 2/3 of this to sauce pot containing beef stew meat. Add 1 and 1/2 to 2 tsp of kosher salt. Bring to a boil and cook for about 3-5 minutes. Add 3 cups of water, cover and simmer for about 25 minutes or until beef is tender. Strain beef and reserve broth.
- In another sauce pot (or same pot-rinsed). Heat about 2 Tablespoons of canola oil over medium heat , and brown meat, remove and set aside. Sauté chopped onions until it just starts to brown, add in tomato sauce an additional Tablespoon of canola oil and fry for about 7 minutes. Stir occasionally.
- Using a small blender or nutribullet, blend roasted peanuts into a paste. Add small amounts of water at a time up to about 2/3 of a cup and continue to blend until creamy.
- Add this into tomato and onion base. Reduce heat to a gentle simmer and cook for 10 minutes. Stir frequently to avoid burning. Then add remaining fresh spice blend, reserved broth and browned meat.
- Simmer for an additional 15-20 minutes until all foam clears from the surface. Add more water if you prefer a lighter soup. Season to taste and serve with boiled rice or plantains.
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