1. Heat oil in Dutch oven or heavy soup pot over medium-high heat. 2. Add the onions and cook until beginning to brown. 3. Add vegetables one at a time, sauteing each one for a minute or two before adding the next. 4. Stir in tomato sauce and about one cup of water (depending on thickness of stew you desire). Reduce heat & simmer until all the vegetables are tender (15-30 minutes). 5. Spoon out half a cup of the broth & mix it with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes. 6. Serve over cooked, hot rice (optional). ---------------------------------------------------------------------------
Nutrition
Ingredients
