It’s been an unseasonably cold and snowy week here in the desert and it has made me crave a hearty soup. This soup is loaded with vegetables and the peanut butter gives it a creamy texture and a uniquely roasted flavor. Add chicken or black beans for a boost of protein.
Peanut Butter Vegetable Soup
32 ounces broth (low sodium vegetable or chicken)
1 cup sweet potato, peeled and cubed
1 cup carrots, peeled and sliced
1/2 cup broccoli
1/2 cup celery, sliced
1/2 cup green pepper, diced
1/2 cup onion, chopped
1/2 cup zucchini, diced
1 can chopped tomatoes
1 tablespoon garlic, minced
1/2 cup peanut butter, creamy
Salt, to taste
Pepper, to taste
*2 cups chicken, cooked and chopped
1 can black beans, rinsed and drained
- In a stock pot, combine broth, chicken or beans (if desired), sweet potato, and carrots. Bring to a boil, then reduce heat to medium and cook for 10 minutes or until potatoes and carrots are tender.
- Add broccoli, celery, green pepper, onion, zucchini, tomatoes, and garlic and simmer for 10 minutes.
- Add peanut butter, salt, and pepper. Stir until peanut butter is fully blended. Simmer for 3 minutes longer.