Submitted by: Stephanie from Milwaukee, WI
Sauté onion and garlic in a large pot with 1 teaspoon Berbere and olive oil until softened and fragrant.
Throw in the remaining vegetables except spinach, stir and sauté for five minutes, adding oil or water as needed.
Place the stock, tomatoes, beans, and 1 tablespoon Berbere in the pot. Raise the temperature, and continue stirring until it begins to boil.
Reduce heat, cover, and simmer for 15 minutes, or until vegetables are completely softened.
Remove from heat. Stir in spinach and peanut butter until thoroughly combined. Adjust salt or Berbere to taste.
Serve alone or with rice and injera bread.