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Spicy Peanut Soup

Yield Makes 8 to 10 Servings


  • 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

How to Make It

  1. 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.