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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I received this recipe from Carolina Rice. It's a nice and hearty soup. RICH! (African touch with the sweet potatoes and beans)! Ingredients:
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 |
1/2 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.
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