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Total Time
40mins
Prep 10 mins
Cook 30 mins

Don't say ewwww until you give this a try.

Ingredients Nutrition

Directions

  1. Brown the beef in vegetable oil. Add the next 4 ingredients and brown. Add remaining ingredients and bring to a boil.
  2. Reduce heat to medium low and simmer for 1/2 hour or until the potatoes are fork tender.
Most Helpful

3 5

This was good, and I got the OK to make it again. I was hesitant about the 1 lb. of tomato paste, but I used it anyway. I used low sodium beef broth rather than water. I didn't add any extra salt due to dietary restrictions. We liked it, but I had tried another peanut butter soup awhile ago, and we preferred that one because it had a little more zip to it. I did use pepper in this recipe, but I wasn't sure how much to use and didn't want to use too much. Next time, I might try using some crushed red pepper to give the extra zip we were looking for. Overall, an easy and good recipe. I will make this one again and probably use a little more variation. Also, I may cut the recipe in half because the two of us will have several meals from the full recipe. This was easy to put together after a busy work day, and the ingredients are things I typically always have on hand. A nice hearty soup for a cool evening. Thanks for posting!