from AllRecipes.com
We have eaten a lot of soup recently and most of it has been very delicious. I was honestly not expecting this soup to be very good when I found the recipe. I just searched for a recipe that used sweet potatoes and zucchini (which we had and needed to use up) and this was one of the few results. Honestly I was shocked there were any of that weird combination. We are not big eaters of either of these vegetables so I started this soup with very low expectations. Compound this with a few bad experiences with peanut butter in soup and it seemed like a disaster waiting to happen. Surprise! It was tasty and delicious and even Jeran liked it. I just love cumin.
Also this was the recipe that caused me to discover that garbanzo beans are the same as chick peas. And they are delicious. It ends up being like a tasty vegetable chili. Enjoy.
1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced
1 clove garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chunky salsa
1 (15.5 oz) can garbanzo beans, drained (aka chick peas)
1 cup diced zucchini
1/2 cup cooked rice
2 tablespoons creamy peanut butter
1. Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
2. Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
3. Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.
Can add some ginger and paprika if you want.
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