Tuesday, September 23, 2008

Spicy Sweet Potato Soup

1 tsp vegetable oil
1 small onion, chopped
1 large sweet potato, diced
1 clove garlic, minced
4 cups chicken broth
1 tsp dried thyme
1/2 tsp ground cumin
1 (15.5 ounce) can garbanzo beans, drained
1 cup chunky salsa
1 cup zucchini, diced
1/2 cup of cooked rice
2 TBS creamy peanut butter
Pita Chips

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 chicken broth, thyme, and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in Garbanzo beans, salsa, and zucchini. Simmer until tender.
3. Stir in cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips.

Prep Time 10 minutes
Cooking time about 30 minutes
Servings - it says 4, but it fed five of us with left overs last night so I would say 5-6


Becky said...

This was great, Lindsay. I want to make it sometime this winter...maybe it will change Cody's mind about sweet potatoes.

Rachel said...

Thanks, Lindsay...I've been watching for you to post this!

Stephanie said...

Yes, thanks Lindsay! It was very yummy!