Groundnut Soup

1 1/2 cups natural-style smooth peanut butter
8 cups water
6-oz. can tomato paste
4 cups shredded green cabbage
3 medium zucchini, chopped
2 cups sliced mushrooms
4 cups sliced okra
2 cups shredded red cabbage
1 cup corn kernels
2 medium onions, chopped
2 medium tomatoes, chopped
1 small eggplant, cubed
1/2 cup tamari (see glossary)
1 tsp. salt (optional)

IN A LARGE SOUP POT, mix peanut butter with about 2 cups water to form a smooth, somewhat loose paste. (Add water in small increments and stir between additions,to avoid lumps.) Cook peanut butter mixture over low heat until oil separates slightly from peanut butter. Add more water to the mixture if peanut butter sticks; do not burn mixture.

Add remaining water, whisking to incorporate. Add tomato paste, stirring to incorporate; simmer 10 minutes. Add vegetables and simmer until tender, about 3 0 minutes. Add tamari and salt if desired. Makes 10 servings. PER SERVING 304 CAL.; 16G PROT.; 15G FAT; 32G CARB.; 0 CHOL.; 917MG SOD.; 11G FIBER. VEGAN