Piping-Hot Peanut Butter Soup
By Janice Newell Bissex and Liz Weiss of
Meal Makeover Moms
This soup is a huge hit with our kids. Something magical happens when the flavors of the peanut butter and all those seasonings – cumin,
curry, cinnamon – hit the taste buds. This soup has big-time kid appeal, so we hope you’ll give it a try.
The inspiration for this recipe came from Janice’s sister Lori who got the recipe from Apollo’s Pasta & Pizza restaurant in Olympia, WA. Her husband and kids absolutely love the soup which motivated us to give it a try. After a few Meal Makeover Mom tweaks, we created a soup that your family will gobble up, and that’s a promise.
- 1 tablespoon canola oil
- 1 small onion, finely chopped (about ¾ cup)
- 1 large orange or red bell pepper, cut into ¼-inch dice (about 1 ¼ cups)
- 2 cloves garlic, minced
- One 32-ounce container all-natural chicken broth (or vegetable broth)
- One 15-ounce can tomato sauce
- 1/2 teaspoon curry powder
- 1/2 teaspoon dried cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon celery salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup chopped cooked chicken (we cut the meat into ¼-inch pieces)
- 3/4 cup instant brown rice
- 2/3 cup creamy all-natural peanut butter
- Unsalted, roasted peanuts, chopped, optional
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring frequently, until golden brown, about 5 minutes. Add the bell pepper and garlic and cook, stirring frequently, until the peppers soften, an additional 5 minutes.
Stir in the broth, tomato sauce, curry powder, cumin, chili powder, cinnamon, celery salt, and pepper. Cover and simmer 30 to 60 minutes.
Whisk in the chicken, rice, and peanut butter until the peanut butter melts into the soup. Raise the heat and bring the liquid to a boil. Reduce the heat and simmer, covered, until the rice is done, about 10 minutes.
Serve in individual bowls and top with peanuts as desired.