Peanut, Yam, Bean and Chicken African Soup

This lightly-sweet curried soup is inspired by an African storyteller I listened to recently who talked about the ingredients of an African soup. I wish I could tell you the name of the storyteller, but I can't.

Peanut, Yam, Bean and Chicken African Soup
1 tbsp oil
5 cloves garlic
1 large yam, peeled and chopped
2 potatoes, peeled and chopped
1 bell pepper, cored and chopped
1 red onion, peeled and diced
1 quart chicken broth
1 can diced tomatoes
1 can black beans
1 can pinto beans
1 can black-eyed peas
1/2 cup peanut butter (natural, such as Adam's brand)
3 Chicken breasts, cooked and cut into bite-size pieces
1 small bunch greens (such as spinach or Swiss chard)
1/2 bunch cilantro
Juice from one lime
2 tsp brown sugar (optional)
1/3 cup Thai Curry Sauce
Salt and pepper to taste

In a large pot, cook minced garlic in oil until tender. Add the potatoes, pepper and onion and cover with just enough chicken broth to cook them. Simmer until tender. Add the rest of the broth, tomatoes, beans and remaining ingredients. Heat through and allow the greens and cilantro to wilt and flavors to combine. Serve hot.