Peanut Butter and Vegetable Soup

Name: Peanut Butter and Vegetable Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 large onion, diced; 1 large garlic clove, sliced; 1 stalk celery, sliced; 1 cup mushroom, sliced (3-4 mushrooms, sliced); 2 carrots, diced; 1 (15 ounce) can reduced-sodium navy beans, drained and rinsed (or other low-sodium white beans); 2 (15 ounce) cans low sodium vegetable broth (or other low-sodium broth); 1/4 teaspoon fresh ground black pepper; 1/2 cup natural-style peanut butter

Recipe by Anne Sainz

When I first saw a recipe for Peanut Butter Soup I wasn't sure how it would be but I decided to give it a try since I love peanut butter. What a pleasant surprise! This version is adapted from Jane Brody's "Good Food Book" modified to be more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

READY IN: 55mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

large onion, diced
1

large garlic clove, sliced
1

stalk celery, sliced
1

cup mushroom, sliced (3-4 mushrooms, sliced)
2

carrots, diced
1

(15 ounce) can reduced-sodium navy beans, drained and rinsed (or other low-sodium white beans)
2

(15 ounce) cans low sodium vegetable broth (or other low-sodium broth)
¹⁄₄

teaspoon fresh ground black pepper
¹⁄₂

cup natural-style peanut butter

DIRECTIONS

Combine all ingredients in a large pot (3 qt or more).
Bring soup to a boil, stirring several times so bottom doesn’t burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.