Spicy Peanut Soup

Mahatma and Carolina Rice
Spicy Peanut Soup RecipesRecipe
Makes 8 to 10 Servings


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1 cup Mahatma® or Carolina® White Rice
1 tablespoon vegetable oil
1 large onion, chopped
1 medium sweet potato, diced
2 garlic cloves, minced
8 cups chicken broth
1 teaspoon dried crushed thyme leaves
1/2 teaspoon ground cumin
1 1/2 cups thick and chunky style salsa
3 cans (16 oz each) garbanzo beans, drained and rinsed
1 zucchini, unpeeled and diced
2/3 cup creamy peanut butter


In a large saucepan, heat vegetable oil over medium-high heat and sauté onions, sweet potato and garlic, stirring occasionally, until onion is softened (about 5 minutes).

Add chicken broth, thyme, cumin, and rice. Bring to a boil and reduce heat to simmer and cover; simmer 18 - 20 minutes until rice is cooked.

Add salsa, beans and zucchini; cook until zucchini is tender (about 10 minutes). Add peanut butter and stir until completely combined. Remove from heat.

Created date

March 2010