Tuesday, October 13, 2009

Sweet Potato Peanut Soup

This soup has a bit of everything. It's thick, chunky and so warm and nourishing!

Sweet Potato Peanut Soup

1 TB vegetable oil
1 large onion
1 medium sweet potato
2 cloves garlic
8 cups chicken broth
1 tsp dried thyme
1/2 tsp cumin
3 cups thick and chunky salsa (medium can get a little spicy, so try mild if you want less heat)
3 cans (16oz) rinsed garbanzo beans
1 cup diced zucchini
2/3 cup creamy peanut butter (i know, crazy!)
4-5 cups cooked rice (the more rice, the thicker; reduce rice for a less "stoupy" consistency)
garnish with roasted peanuts

saute onions, sweet potato and garlic in oil. stir for 5 minutes. add broth, thyme and cumin and bring to a boil. reduce heat and simmer covered for 18 minutes. add salsa, beans and zucchini. simmer for 10 minutes. add peanut butter and rice. let thicken. serve with peanuts on top.

1 comment:

  1. I made this soup this week which I never would have done without the recommendation (some strange ingredients unsure kids would eat)---It was delicious with such a uniquely wonderful flavor. All but 1 of my kids loved it and I'm eating it every day for lunch until it's gone!