AFRICAN PEANUT SOUP
1 Tbs Olive oil
1 Large Onion
1 Medium Sweet potato, peeled and diced
2 Cloves Garlic, chopped
Jalapeño pepper to taste
8 Cups Chicken broth
1 tsp Thyme
1 tsp Cumin
1 Cup Uncooked rice
3 Cups Salsa
2 Cups Garbanzo beans, drained and rinsed
1 Cup Zucchinis, diced and unpeeled
2/3 Cup Natural peanut butter
In a large pot heat oil. Sauté onion, sweet potato, garlic, and jalapeño until soft. About 5 minutes. Add chicken broth, thyme, cumin, and rice. Boil and simmer until rice is cooked. About 18-20 minutes, or longer if using brown rice. Add salsa, beans, zucchini, and cook 10 minutes or until zucchini is tender.
In a separate small bowl, mix peanut butter with 1 cup of the hot broth. Add back to the soup and stir until mixed together. Serve warm and enjoy!
Servings: 8
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