Peanut Soup

Name: Peanut Soup
Ingredients: 2 tablespoons unsalted butter; 1 large sweet potato, peeled and cut into 1/2-inch cubes; 1/2 cup roughly chopped celery; 1/2 cup roughly chopped onion; 2 tablespoons minced fresh parsley; 2 tablespoons all-purpose flour; 2 14 1/2-ounce cans stewed tomatoes, undrained; 4 cups chicken broth, homemade or low-sodium canned; 2 cups finely chopped peanuts; 2 teaspoons kosher salt; Freshly ground pepper to taste; Minced green onions and chopped peanuts for garnish (optional)

12 ingredients

8 steps

Ingredients

2 tablespoons unsalted butter
1 large sweet potato, peeled and cut into 1/2-inch cubes
1/2 cup roughly chopped celery
1/2 cup roughly chopped onion
2 tablespoons minced fresh parsley
2 tablespoons all-purpose flour
2 14 1/2-ounce cans stewed tomatoes, undrained
4 cups chicken broth, homemade or low-sodium canned
2 cups finely chopped peanuts
2 teaspoons kosher salt
Freshly ground pepper to taste
Minced green onions and chopped peanuts for garnish (optional)

Directions

1

In a large, heavy pot, melt the butter over medium heat.
2

Add the sweet potato, celery, onion and parsley.
3

Sprinkle the flour over the vegetables and cook, stirring frequently, for 12 minutes.
4

Stir in the tomatoes and mix well.
5

Stir in the chicken broth, peanuts, salt and pepper.
6

Bring to a boil.
7

Lower the heat and simmer until the vegetables are soft, about 20 minutes.
8

Ladle into bowls and sprinkle with green onions and chopped peanuts, if desired.