Total Time
45mins
Prep 10 mins
Cook 35 mins

This creamy soup is definitely a great way to get kids and adults to eat their vegetables!

Ingredients Nutrition

Directions

  1. In a large saucepan, cook celery, carrots, onion, and garlic in hot butter, covered, about 5 minutes or until onion is tender.
  2. Stir in water, potato, zucchini, chicken bouillon granules, and pepper. Bring to a boil; reduce heat.
  3. Cover and simmer for 10 minutes. Stir in undrained tomatoes and the parsley flakes.
  4. In a small bowl, gradually stir about 1 cup broth into peanut butter until smooth.
  5. Return mixture to saucepan. Cook and stir until heated through.
  6. Serve by ladling soup into individual bowls.