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

Ingredients:

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

Or

1 can black beans, rinsed and drained

Directions:

1. 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.

1. Add broccoli, celery, green pepper, onion, zucchini, tomatoes, and garlic and simmer for 10 minutes.
2. Add peanut butter, salt, and pepper. Stir until peanut butter is fully blended. Simmer for 3 minutes longer.

3. Enjoy!!!!!!