If you love a creamy, filling soup, this one is for you.  I understand the origins of the recipe are from West Africa, but I think it has been changed many ways, so this may or may not be similar to the West African version.  This is a quite spicy peanut butter lover version, feel free to add your own favorite vegetables and spices to make it your own unique way.

I decided to make it in the crockpot, as I was making it on a weekday and wanted dinner to be ready when I arrived home from work, it turned out fabulous, but you could easily make it on the stovetop, or even in an electric pressure cooker.  Times will vary of course.

2 med sz sweet potatoes, peeled and diced in 1" chunks
1/2 med white onion diced
3 cups fresh spinach chopped
2 cans Rotel diced tomatoes with juice
1.5 cups dried white northern beans, soaked overnight (or other white bean)
3 T creamy natural peanut butter
1 tsp veg bouillon
1 tsp minced garlic
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp cumin (use less or eliminate if you don't like spicy food)
S&P to taste
5 cups hot water
1/2 cup coconut milk (optional but yummy)

I simply put all ingredients in crockpot and cooked on high for approx. 8 hrs.  I came home from work to dinner ready to ladle out.  I like to serve it with a cup of rice and chopped scallions and peanuts on top.  Enjoy! This makes 5 servings, approx 250 calories ea.