Finely grind half of the peanuts, lightly roast the rest in a frying pan without fat.
Clean the spring onions and celery, rinse, cut into 1 cm wide rings.
Peel and rinse the potatoes, cut into cubes.
Heat the peanut oil in a saucepan, add the vegetables, sauté.
Sprinkle the ground peanuts on top.
Add tomatoes and vegetable soup, bring to a boil, season with thyme and savory, simmer for about 20 minutes.
Drain kidney beans and add. Heat for 5 minutes, season with salt, pepper and Tabasco sauce.
Rinse parsley, dry, pluck leaves from stems, chop finely, sprinkle over stew along with remaining peanuts.
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