Spicy Peanut Soup
Serves 8 to 10
Ingredients:
| 1 |
cup |
Carolina® White Rice |
| 1 |
tbsp |
vegetable oil |
| 1 |
|
large onion, chopped |
| 1 |
|
medium sweet potato, diced |
| 2 |
|
garlic cloves, minced |
| 8 |
cups |
chicken broth |
| 1 |
tsp |
dried crushed thyme leaves |
| 1/2 |
tsp |
ground cumin |
| 1 1/2 |
cups |
thick and chunky style salsa |
| 3 |
cans |
(16 oz each) garbanzo beans, drained and rinsed |
| 1 |
|
zucchini, unpeeled and diced |
| 2/3 |
cup |
creamy peanut butter |
Directions:
In a large saucepan, heat vegetable oil over medium-high heat and sauté onions, sweet potato and garlic, stirring occasionally, until onion is softened (about 5 minutes).
Add chicken broth, thyme, cumin, and rice. Bring to a boil and reduce heat to simmer and cover; simmer 18 - 20 minutes until rice is cooked.
Add salsa, beans and zucchini; cook until zucchini is tender (about 10 minutes). Add peanut butter and stir until completely combined. Remove from heat.
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