Peanut Butter-Vegetable Soup

After two consecutive non-food posts, I'm back talking about food again. One, because I made this bread that Mama JJ wrote about. It's very easy as it requires no kneading and doesn't make a mess of your counter top, clothes, floor, etc. It turned out great. And two, because I can't believe I haven't told you about this soup before.

There are a few sure-fire ways to get our kids to eat vegetables. This is one of those ways.

Don't stop reading if you don't have kids or if you don't care if your kids eat vegetables, or if your kids do a great job already of eating their vegetables, or if you don't like vegetables. Trust me. Read on. Grown-ups love this, too!!!

When I first stumbled upon this recipe in my Better Homes and Gardens, Cooking for Today: Vegetarian Recipes cookbook, I admit, I was skeptical. Peanut butter in vegetable soup? I am so glad I tried it. It is such a wonderful, hearty winter soup. I've adapted it so that all the vegetables are ones we have grown. You can substitute vegetables as needed, but this version is worth a try.


Peanut Butter-Vegetable Soup (adapted from Better Homes and Gardens, Cooking for Today: Vegetarian Recipes)

2 medium carrots, chopped
1 large onion, chopped
3 cloves garlic, minced
2 tbsp. butter
3 cups water
2 medium sweet potatoes, peeled and cubed
2 cups zucchini, chopped (I use frozen, chopped zucchini.)
3 bullion cubes
1/2 teaspoon black pepper
1 pint stewed tomatoes (or canned tomatoes), cut up
1/2 cup peanut butter, creamy or chunky

In a large saucepan or dutch oven, cook carrots, onions, and garlic in melted butter until onions are tender. Stir in water, sweet potatoes, zucchini, bullion cubes and pepper. Bring to a boil, reduce heat and simmer for 10-15 minutes or until sweet potatoes and carrots are tender. Stir in undrained tomatoes and peanut butter. Stir gently until peanut butter has completely dissolved and tomatoes are heated through. Makes about 4 servings.

The leftovers, if you have any, are great for lunch the next day. Especially when it's frigid outside. I double the recipe to guarantee myself lunches.
Pin It