Any variety of beans, salsa, and vegetables work well with this peanut soup.
Serves 4
1/2 chopped onion
1/2 peeled, diced organic sweet potato
1 crushed garlic clove
3 1/4 cups (800 ml) organic vegetable broth
1/2 cup (125 ml) long grain rice, uncooked
1/2 tsp. (2 ml) thyme
1/4 tsp. (1 ml) ground cumin
1 9-oz (270 g) organic salsa or chopped tomatoes + lime
1 6-oz (175 g) can of organic beans, rinsed and drained
1/2 cup (125 ml) diced organic zucchini or other vegetable
1/3 cup (75 ml) crunchy or creamy (to taste) organic peanut butter
1/2 cup (125 g) crushed organic peanuts (garnish)
1. Heat the oil in a large saucepan.
2. Sauté onion.
3. Add sweet potato and garlic, cook, stir occasionally. (about 5 minutes)
4. Add broth, rice, thyme and cumin, stir. Bring to boil, reduce heat, cover, and simmer (about 18-20 minutes).
5. Add salsa, beans, and vegetable. Cook until tender (about 10 minutes).
6. Add peanut butter, stir.
7. Serve in bowls topped with peanuts.
-modified from"Hadice"
