Adventures in cooking, baking, and all around kitchen fun.
Tuesday, October 4, 2011
African Peanut Soup
Peanut butter in soup broth?!
This is one of mine and Megan's fall (or anytime really) favorites =)
Adapted from Cooking Light Serves about a zillion (I have no idea, it's a lot though!)
3 cups cubed peeled sweet potato 1 cup chopped onion 1 large red bell pepper, diced 4 garlic cloves, minced 2 jalapeño peppers, seeded and minced 4 cups chopped rotisserie chicken 16 oz jar of salsa 1 tsp ground cumin 3 boxes chicken broth
2 cups brown rice, cooked
2 15 oz cans black beans, drained 2/3 cup creamy peanut butter
In a larger soup pot or dutch oven cook the sweet potato, onion, peppers, and garlic in a little olive oil for about 5 minutes.
Add in the chicken, salsa, cumin, broth, rice, and beans and bring to a boil.
Reduce the heat and simmer for about 10 minutes.
Whisk in the peanut butter and cook for a few more minutes and it's ready!
This soup is super easy and will keep nicely on the stove, as with most soups, it just gets better! It also freezes well which is good since this recipe makes a ton of soup. Find a friend and share, that's my best advice!