Ingredients
- • 1 tablespoon vegetable oil
- • 1 onion, peeled and chopped
- • 1 sweet potato, peeled and diced
- • 2 cloves garlic, crushed
- • 8 cups chicken broth
- • 1 cup rice, uncooked
- • 1 teaspoon ground thyme
- • 1/2 teaspoon ground cumin
- • 3 cups ORTEGA® Thick & Chunky Salsa
- • 1 15.5-oz. can garbanzo beans, rinsed and drained
- • 1 cup diced zucchini
- • 2/3 cup creamy peanut butter
Instructions
- Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.
- Add chicken broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
- Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add creamy peanut butter; stir.
- Heat thoroughly, ladle into bowls; serve immediately.
- Cooking Tips
- Add crunchy peanut butter to this soup for more texture; serve with a few toasted, chopped peanuts sprinkled over each bowlful.
- Servings: 10
- Spicy African Peanut Soup claims a new-world connection because peanuts were first culitvated in tropical zones of Peru. Introduced into Africa by Portuguese explorers peanuts have become a staple. This spicy, rich soup filled with vegetables is exotic and delicious.
- Estimated Times: Est. time: 10 mins
- Est. cooking time: 35 mins
