Wednesday, March 11, 2009

Peanut Butter Vegetable Soup

3 stalks celery, sliced
2 medium carrots, chopped
1 large onion, chopped
3 cloves garlic, minced
2 TB earth balance
3 cups water
1 medium potato, diced
1 medium zucchini, sliced
4 tsp vegetable broth powder
1/2 tsp. pepper
1 (16 0z) can tomatoes, diced
2 TB parsley
1/2 cup peanut butter

In a large saucepan cook celery, carrots, onion, and garlic in Earth Balance covered, about 5 minutes. Stir in water, potato, zucchini, vegetable broth powder, and pepper. Bring to a boil; reduce heat. Cover and simmer for 10 min. Stir in undrained tomatoes and parsley.

In a small bowl, gradually stir about 1 cup water into peanut butter till smooth. Return mixture to saucepan, cook and stir till heated through.

Taken from "Vegetarian Recipes" by Better Homes and Gardens

*My variation - put everything in a crock pot and let simmer for several hours. Serve over rice noodles or rice.

No comments:

Post a Comment