Peanut-Butter Vegetable Soup

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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