An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!
Ingredients
- vegetable oil: 1 tsp
- onion: 1 piece (chopped)
- sweet potato: 1 piece (diced)
- clove garlic: 1 piece (minced)
- chicken broth: 4 cups
- thyme: 1 tsp (dried)
- ground cumin: 0.5 tsp
- chunky salsa: 1 cup
- garbanzo beans: 1 can (15.5 ounce can, drained)
- zucchini: 1 cup (diced)
- rice: 0.5 cup (cooked)
- creamy peanut butter: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.
