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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 242.8
  • Total Fat: 15.5 g
  • Cholesterol: 4.5 mg
  • Sodium: 842.7 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.2 g

View full nutritional breakdown of Peanut Butter Vegetable Soup calories by ingredient
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Peanut Butter Vegetable Soup

Submitted by: APOLLYMI

Introduction

This is a slight adaptation of a soup I found in a Better Homes and Gardens book. This is a slight adaptation of a soup I found in a Better Homes and Gardens book.
Number of Servings: 6

Ingredients

    * 2 Tbsp butter or margarine
    * 1 cup carrots, chopped
    * 3 stalks celery, chopped
    * 2 Tbsp onion powder
    * 2 Tbsp garlic powder
    * 1 tsp black pepper (or to taste)
    * 4 cup water
    * 4 cubes bouillon (chicken or vegetable)
    * 1 medium zucchini, sliced
    * 1 15-oz can diced tomatoes with liquid
    * 1 12-oz can diced potatoes, drained
    * 1 Tbsp parsley
    * 1/2 cup smooth peanut butter

Directions

In a large sauce pan or Dutch oven, saute carrots and celery in butter about 5 minutes, until vegetables are tender.

Add water, bouillon, potatoes, onion powder, garlic powder, and pepper. Stir to mix well. Add zucchini. Reduce heat, cover, and cook 10 minutes.

Add *undrained* tomatoes and parsley. Stir to mix well.

In a large cup or bowl, scoop about 1 cup of hot broth into peanut butter and stir into a paste. Once it's smooth, add back into soup. Stir again to mix well.

Serve hot. Makes about 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user APOLLYMI.






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