African Peanut & Edamame Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.4
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 844.2 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 8.3 g

View full nutritional breakdown of African Peanut & Edamame Stew calories by ingredient
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Recipe adapted from Stop the Clock! Cooking: Defy Aging - Eat the Foods You Love by Cheryl Forberg RD Recipe adapted from Stop the Clock! Cooking: Defy Aging - Eat the Foods You Love by Cheryl Forberg RD
Number of Servings: 8


    1 Tbsp - Olive Oil
    1 medium chopped red onion
    1 cup Green Peppers finely chopped
    1/2 cup celery, chopped
    1/2 cup carrots, chopped
    3 cloves Garlic, minced
    2 tsp Ginger Root, minced
    1 Tbsp curry powder
    1 14.5 oz can Diced Tomatoes
    1 Bay Leaf
    4 cups Chicken Broth or Bouillon
    1 (12 oz) Sweet potato, diced into 1/2-inch pieces
    1.5 - 2 cups Edamame, Shelled, Frozen
    1/4 cup Peanut Butter, chunk style
    5 oz baby Spinach leaves, torn into bite-size pieces
    1/2 tsp salt
    black pepper


Makes 8 1-cup servings

1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot, and celery; sauté until soft and translucent, about 5 minutes.

2. Add garlic, ginger and curry powder and sauté until fragrant, about 1 minute; do not brown garlic. Add tomatoes and bay leaf; cook uncovered until tomatoes are slightly reduced, about 3 minutes.

3. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minute. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper.

Number of Servings: 8

Recipe submitted by SparkPeople user SHELLAB.

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Member Ratings For This Recipe

  • Love this recipe! Hubby even went back for seconds! This will be a regular in our soups repitoire. I did not make any alterations, it doesn't need any. Try it! - 1/6/11

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