[Southern Belle 2067]

1 Tbsp. olive oil
1 medium red onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
1/2 cup chopped carrot
1/2 cup chopped celery
3 cloves garlic, crushed
2 Tbsp. minced, peeled ginger
1 Tbsp. curry powder
1 (14-1/2 oz.) can diced tomatoes, drained
1 bay leaf
4 cups fat-free chicken or vegetable broth
1 (12-oz.) sweet potato, peeled and cup into 1/2" pieces
1-1/2 cups shelled edamae
1/4 cup creamy or crunchy natural peanut butter or almond butter
1/4 cup chopped fresh cilantro
1 (5-oz.) bag baby spinach leaves. Torn into bite size pieces
1/2 tsp. salt
Coarsely ground black pepper

Heat oil in a 4 qt. saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery, sauté until soft and translucent, about 5 minutes.

Add garlic, ginger and curry powder and sauté until fragrant, about 1 minute, do not brown garlic. Add tomatoes and bay leaves cook uncovered until tomatoes are slightly reduced, about 3 minutes.

Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cooked until thoroughly heated, about 2 minutes. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper.

Makes 8 servings.

I serve this on a bed of rice it is a really good and hearty stew.