African Peanut Soup With Mustard Greens

Submitted by Mysterygirl

"I got this recipe about 2 years ago in a magazine which I promptly misplaced. About a month ago I got it again in an email from Cuisine at Home. This time I promptly made it with mustard greens from my garden and took it to a potluck. All I brought home was an empty pot it was so good. I've adjusted the cayenne because some people found it to be a bit warm at 1/2 tsp although my dh and I enjoyed it as is."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 2 tablespoons olive oil
• 1 cup yellow onion, diced
• 1⁄2 cup carrot, diced
• 1⁄2 cup celery, diced
• 1⁄4 cup red bell pepper, diced
• 1 tablespoon garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1⁄2 teaspoon cayenne
• 4 cups low sodium chicken broth
• 2 cups cooked chicken breasts, shredded
• 1 (14 1/2 ounce) can diced tomatoes
• 1⁄2 cup creamy peanut butter
• 1⁄4 cup dry instant couscous
• 4 cups mustard greens, stemmed, chopped
• salt

directions

1. Heat oil in a stock pot.
2. Add onion sautéing until transparent.
3. Add carrot, celery, bell pepper, garlic, and seasonings.
4. Cook about 4 minutes, stirring often.
5. Add broth, chicken, tomatoes and greens.
6. Bring to a boil, reduce heat to low, and simmer 10 minutes.
7. Stir in peanut butter and couscous.
8. Cover, remove from heat, and allow to sit 5 minutes.
9. Garnish each serving with peanuts and scallions.

Reviews

[sbc1023]

I had no idea what to expect from this, just had a bunch of mustard greens from my last farm share of the year that I needed to use and am not into "greens" as a side dish. Since <br/>I had the other ingredients handy, this recipe won. I used canned tomatoes that already had chiles in them, so omitted the chili powder, and cut the cayenne is half as a personal preference. I also used about 2 cups of cooked chicken breast from the freezer. In any event, it was absolutely delicious! The peanut butter is not overwhelming, but gives the soup a depth and richness. Had 2 bowls already and am looking forward to taking it to work for lunches this week!

 

[Cassie A]

I'm not going to lie, I was very apprehensive of this recipe at first -- Peanut Butter in SOUP! ... But it really turned out well. Tasty and different. The mustard greens at a bit of peppery flare. Very good!

 

[wirkwoman1]

This was very good. Made it just as listed. Healthy recipe and a nice way to use the mustard greens. Thank you for a different kind of recipe!

 

[elmoreal]

This soup is wonderful. I love it, and it's a crowd pleaser. I don't put in the bell pepper (personal preference). Also, if you're in a pinch, I've found that substituting vegetable broth for the chicken broth and kale for the mustard greens still makes great soup.

 

[MelodyF]

I just bought the Cuisine At Home CD of all of their issues since they started publication and was looking for an unusual soup for my husband's Soup Monday at work. He's getting a reputation for 'odd' soups. This one looked promising. We made it exactly as is (original recipe used kosher salt) with mustard greens (although I only had chunky peanut butter) and it was phenomenal! A hit by everyone! Just a note. Original recipe does not add mustard greens with the tomatoes and chicken. They saute them in oil, salt to taste and then add them at the very end...just before serving.