3 Stalks Celery, sliced
2 Medium Carrots, sliced
1 Large Onion, chopped
3 Cloves Garlic, minced
2 Tablespoons Butter
3 Cups Water
1 Medium Potato, diced
1 Medium Zucchini, sliced
4 teas. Vegetable Bouillon granules(use chicken if you have to)
1/2 teas. Pepper
1 16oz can diced tomatoes
2 Tablespoons snipped parsley
1/2 cup Peanut Butter
1 Cup Hot Broth
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(I added a handful of unsalted roasted peanuts and, if you like it a little hot, a couple dashes of cayenne pepper)
(I use reduced sodium bouillon and canned tomatoes)
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In a large saucepan or Dutch oven cook celery, carrots, onion, and garlic in hot butter, covered about 5 minutes or until onion is tender (I put onion in first while I am cutting the other vegetables) Stir in water, potato, zucchini, bouillon, and pepper. Bring to a boil, reduce heat. cover and simmer for 10 minutes. Stir in undrained tomatoes and parsley. (this is where I tossed in the peanuts and Cayenne)
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While soup is simmering, measure one cup hot water and add 1 teaspoon of bouillon, stir to dissolve, in a small bowl measure peanut butter and slowly add broth and stir until smooth. Add to saucepan and stir and cook until heated through.Ladle soup into bowls and enjoy!! YUMMY!
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Nutrition information: 348 calories, 12g protein, 31 g carbohydrate, 16 g fat (2 saturated) 0 mg cholesterol, 1385 mg sodium, 1007 mg potassium.
(there is less sodium by using the reduced sodium bouillon and tomatoes)..
