Spicy Peanut Soup - cooking recipe

Ingredients
    1 tablespoon vegetable oil
    1 large onion, chopped
    1 medium sweet potato, diced
    2 garlic cloves, minced
    8 cups chicken broth or 8 cups vegetable broth
    1 teaspoon dried thyme leaves
    1/2 teaspoon ground cumin
    1 cup rice
    3 cups thick & chunky salsa
    3 (16 ounce) cans garbanzo beans, drained and rinsed
    1 cup diced unpeeled zucchini
    2/3 cup creamy peanut butter
Preparation
    In a large saucepan, heat vegetable oil to medium-high heat and saute the onions, sweet potato, and garlic, stirring occasionally, until onion is softened, about 5 minutes.
    Add the chicken broth, thyme, cumin, and rice.
    Bring to a boil; reduce heat and simmer, covered, until rice is cooked and vegetables are tender, 18-20 minutes.
    Add the salsa, beans and zucchini; cook until zucchini is tender about 10 minutes.
    Add peanut butter and stir until completely combined.

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