Peanut-Butter Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This creamy soup is definitely a great way to get kids and adults to eat their vegetables! Ingredients:
3 celery ribs, sliced |
2 medium carrots, chopped |
1 large onion, chopped |
3 garlic cloves, minced |
2 tablespoons butter |
3 cups water |
1 medium potato, diced |
1 medium zucchini, sliced |
4 teaspoons chicken bouillon granules |
1/2 teaspoon pepper |
1 (16 ounce) can tomatoes, cut up |
2 tablespoons parsley flakes |
1/2 cup peanut butter |
Directions:
1. In a large saucepan, cook celery, carrots, onion, and garlic in hot butter, covered, about 5 minutes or until onion is tender.
2. Stir in water, potato, zucchini, chicken bouillon granules, and pepper. Bring to a boil; reduce heat.
3. Cover and simmer for 10 minutes. Stir in undrained tomatoes and the parsley flakes.
4. In a small bowl, gradually stir about 1 cup broth into peanut butter until smooth.
5. Return mixture to saucepan. Cook and stir until heated through.
6. Serve by ladling soup into individual bowls.
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