my mom made this soup on sunday. she got the recipe from her principal, and it is just to die for. a perfectly chunky, hearty soup that has the most unexpected ingredients. it is so thick, rachel ray would call it "stoup." we ate it for leftovers on monday, and i'm eating it for lunch as we speak. here's the recipe:
sweet potato peanut soup
1 TB vegetable oil
1 large onion
1 medium sweet potato
2 cloves garlic
8 cups chicken broth
1 tsp dried thyme
1/2 tsp cumin
3 cups thick and chunky salsa (my mom used medium, it was a little spicy so we added a small dollup of sour cream...i'd go with mild next time)
3 cans (16oz) rinsed garbanzo beans
1 cup diced zucchini
2/3 cup creamy peanut butter (i know, crazy!)
4-5 cups cooked rice
garnish with roasted peanuts
saute onions, sweet potato and garlic in oil. stir for 5 minutes. add broth, thyme and cumin and bring to a boil. reduce heat and simmer covered for 18 minutes. add salsa, beans and zucchini. simmer for 10 minutes. add peanut butter and rice. let thicken. serve with peanuts on top.
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