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Tunisian Crock Pot Soup

Tunisian Crock Pot Soup Tunisian cuisine, unlike other North African cuisine, is quite spicy. Here is a lovely peanut, yam, and kidney bean Tunisian soup, richly seasoned. This soup can serve as a main dish when served with corn bread and salad.

Serves 6.


  • 1 1/2 c cooked kidney beans, rinsed and drained (home-cooked or canned)
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves of garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 large yam, peeled and chopped into 1/2-inch cubes
  • 3 c vegetable broth
  • 1/2 c condensed tomato soup
  • 1 poblano pepper, minced
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp ground Indian bay leaf or cinnamon
  • 1/8 tsp ground black pepper
  • 2 Tbsp creamy peanut butter
  • 1 Tbsp tahini (optional)
  • 1/4 c peanuts, coarsely chopped
  • 1 lemon, cut into wedges


  1. In a medium crock pot, combine the beans, onion, red bell pepper, garlic, ginger, yam, vegetable broth, condensed tomato soup, poblano, salt, cumin, coriander, Indian bay leaf, and black pepper.
  2. Cook on high for 3 1/2 hours.
  3. In a small bowl, place about a cup of the stew broth and stir in the peanut butter and tahini until smooth. Add this mixture to the stew and stir well.
  4. Turn heat down to hold or warm until served.
  5. Top with a sprinkling of peanuts and some lemon wedges.

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