Add some spice to your Thanksgiving Day meal with this tasty soup! Made of an unusual combination of simple ingredients, and ready in under 45 minutes, it is sure to please!
What You Need:
1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced
1 clove garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chunky salsa
1 (15.5 ounce) can garbanzo beans, drained
1 cup diced zucchini
1/2 cup cooked rice
2 tablespoons creamy peanut butter
How To Make It:
In a stockpot, heat the oil over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if needed to prevent burning.
Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips.
Makes about 4 servings
Prep time about 10 minutes
Cooking time about 30 minutes