Spicy Peanut Soup

Rita~'s Note:

I received this recipe from Carolina Rice. It's a nice and hearty soup. RICH! (African touch with the sweet potatoes and beans)!

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 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
• ½ 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

Directions:

1. 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.
2. Add the chicken broth, thyme, cumin, and rice.
3. Bring to a boil; reduce heat and simmer, covered, until rice is cooked and vegetables are tender, 18-20 minutes.
4. Add the salsa, beans and zucchini; cook until zucchini is tender about 10 minutes.
5. Add peanut butter and stir until completely combined.

Reviews

[Theresa P]

What a warming, rich, soup ! In my opinion, this is restaurant quality ! It is a keeper recipe and I will definatley make this again!!

[Sara 76]

This is more like a stew than a soup, but I loved it. My children enjoyed theirs, but hubby really didn't like it (but he dislikes peanut butter, so no surprises there). I cut back on the chickpeas and only added 3x300g cans instead of the 3x500g the recipes called for, and I think that was enough. It made a huge amount of soup, so I'm hoping it freezes and reheats well. Very tasty :) Made for ZWT7 - Africa

[Preta75]

Great flavour. I added some salt and pepper because I felt it needed a bit, and I added only 16oz of chickpeas. I didn't want to have the soup TOO thick and heavy. Other than that I followed the recipe. It's a nice thick hearty soup, which I love to have for dinner. It was easy and will make it again.