PEANUT-BUTTER VEGETABLE SOUP

Peanut-Butter Vegetable Soup image

Provided by Aarti D.

Time 45m

Yield 4 bowls of soup, 4 serving(s)

Number Of Ingredients 13

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

Steps:

In a large saucepan, cook celery, carrots, onion, and garlic in hot butter, covered, about 5 minutes or until onion is tender.
Stir in water, potato, zucchini, chicken bouillon granules, and pepper. Bring to a boil; reduce heat.
Cover and simmer for 10 minutes. Stir in undrained tomatoes and the parsley flakes.
In a small bowl, gradually stir about 1 cup broth into peanut butter until smooth.
Return mixture to saucepan. Cook and stir until heated through.
Serve by ladling soup into individual bowls.

Nutrition Facts : Calories 353.6, Fat 22.9, SaturatedFat 7.2, Cholesterol 15.5, Sodium 627.6, Carbohydrate 30.9, Fiber 7.2, Sugar 11.2, Protein 12.3

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