- 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
Peanut Butter Vegetable SoupSubmitted by: APOLLYMI
IntroductionThis 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.
* 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
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.