In a large pot over medium-high heat, cook onion in 1/2 cup of the vegetable broth until softened, about 4 minutes. Stir in spices and cayenne and cook for 1 minute. Add remaining vegetable broth, carrots, tomatoes, corn, and potatoes. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. In a small bowl, whisk together peanut butter and boiling water. Add to pot along with cabbage and green beans. Stir well to combine and simmer for 15 minutes. Serve garnished with banana slices. Posted to CHILE-HEADS DIGEST V3 #238 by MadameR@aol.com on Feb 15, 1997.
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|Serving Size: 1 Serving (634g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 388 (53%)|
|Amt Per Serving||% DV|
|Total Fat 43.1g||57 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 28g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 0mg||0 %|
|Sodium 288.3mg||10 %|
|Potassium 1679.4mg||44 %|
|Total Carbohydrate 76.2g||22 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 61g|
|Protein 27.7g||40 %|
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Calories per serving: 726
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