13 servings (serving size: 1 cup soup and about 1 teaspoon chopped peanuts)
2 cups diced onion (1 large)
1 1/2 cups diced green bell pepper (1 large)
5 cups diced peeled sweet potato (3 medium)
1 (28-ounce) can diced tomatoes, undrained
1/2 cup creamy peanut butter
5 cups fat-free, less-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon bottled minced ginger
1/2 teaspoon ground red pepper
1/4 cup chopped peanuts
How to Make It
Heat a Dutch oven over medium-high heat; coat with cooking spray. Add onion and bell pepper; coat with cooking spray. Sauté 3 minutes.
Stir in sweet potato and next 6 ingredients. Cover and bring to a boil; reduce heat, and simmer, covered, 40 minutes, stirring occasionally. Ladle soup into individual bowls; sprinkle with chopped peanuts.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I really liked this recipe. Creamy, spicy,
comfort food and quick. I added garbonzo beans to make it more hearty and filling. Used vegetable broth to make it vegetarian. Served it with rice to soak up the sauce.
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