African Peanut Soup With Mustard Greens

READY IN: 40mins
Recipe 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.

Top Review by 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
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!

Ingredients Nutrition

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.

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