Hearty Bean and Peanut Soup

Somehow, this soup just ticked all the boxes, as they say.  It isn't the prettiest thing you'll ever see in a bowl, but oh, the flavors!  Give it a try.

1 can garbanzo beans
¾c dry baby lima beans

½ purple cipollini onion
1 lg. purple shallot
2 med. carrots
1-1½c chopped celery
1t green curry seasoning
1t pumpkin pie spice
1t cumin
ground red and black pepper
2 cubes vegetable bouillon

½c crunchy peanut butter
1 can coconut milk

I was planning to use two cans of garbanzos, but only had one.  I did have quite a supply of dried beans, and debated between black-eyed peas and limas.  I brought the lima beans to a simmer in 3-4 cups of cold water, for 10 minutes, then drained, rinsed, changed the water and repeated.  Chop all the vegetables then saute' in 1-2T coconut oil.  Add the seasonings, bouillon, 2-4 cups of water.  Bring to a simmer, stir in the coconut milk and peanut butter.  When the peanut butter is melted and the soup once again simmers, it's ready!

Check flavors and make any necessary changes.  If you'd like, you could hit this with your immersion blender now to smooth it out.  Mmmm, this is an interesting one! . . .Lin

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