African Peanut Soup With Mustard Greens |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this recipe about 2 years ago in a magazine which I promptly misplaced. About a month ago I got it again in an email from Cuisine at Home. This time I promptly made it with mustard greens from my garden and took it to a potluck. All I brought home was an empty pot it was so good. I've adjusted the cayenne because some people found it to be a bit warm at 1/2 tsp although my dh and I enjoyed it as is. Ingredients:
2 tablespoons olive oil |
1 cup yellow onion, diced |
1/2 cup carrot, diced |
1/2 cup celery, diced |
1/4 cup red bell pepper, diced |
1 tablespoon garlic, minced |
1 tablespoon chili powder |
1 teaspoon salt |
1/2 teaspoon cayenne |
4 cups low sodium chicken broth |
2 cups cooked chicken breasts, shredded |
1 (14 1/2 ounce) can diced tomatoes |
1/2 cup creamy peanut butter |
1/4 cup dry instant couscous |
4 cups mustard greens, stemmed, chopped |
salt |
Directions:
1. Heat oil in a stock pot.
2. Add onion sautéing until transparent.
3. Add carrot, celery, bell pepper, garlic, and seasonings.
4. Cook about 4 minutes, stirring often.
5. Add broth, chicken, tomatoes and greens.
6. Bring to a boil, reduce heat to low, and simmer 10 minutes.
7. Stir in peanut butter and couscous.
8. Cover, remove from heat, and allow to sit 5 minutes.
9. Garnish each serving with peanuts and scallions.
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