Peanut Butter Vegetable Soup

Yield: Approx. 8 (1-cup) servings | 3.5 points per serving

My rating:

This soup is very good! Don't be afraid by the peanut-butter/vegetables concept... the peanut butter is very mellow and the flavors all mix really well. If you enjoy dipping raw veggies into peanut-butter, you can kind of imagine how delicious this soup is!! If you area a peanut-butter lover, I highly recommend you try this one... And what a fun way to get your veggies in!! :-)

Ingredients:

3 stalks celery, sliced (1.5 cups)
2 medium carrots, chopped (1 cup)
1 large onion, chopped (1 cup)
3 cloves garlic, minced
1 medium potato, diced (1 cup)
1 medium zucchini, sliced (1 cup)
1 (16-oz) can diced tomatoes (do not drain!)
4 cups fat-free vegetable broth, divided
1/2 tsp pepper
2 Tb snipped parsley
1/2 cup reduced-fat creamy peanut butter
Fat-free cooking spray

Directions:

Spray soup kettle with fat-free cooking spray. Cook celery, carrots, onion and garlic in 1 cup of the broth, covered, about 5 minutes or until onion is tender. Stir in the other 3 cups broth, potato, zucchini, and pepper. Bring to a boil; reduce heat. Cover and summer for 10 minutes. Stir in undrained tomatoes and parsley.

Remove 1 cup of hot broth from kettle. In a small bowl, gradually stir the 1 cup hot broth into peanut butter until smooth. Return mixture to kettle. Cook and stir until heated through.

Yields about 8 (1-cup) servings.

Nutritional Information: (per serving) 187 calories, 6 g. fat, 5.1 g. fiber

Original Source: Better Homes & Gardens Vegetarian (I altered some of the ingredients to fat-free or reduced-fat for a more healthy alternative to this recipe)
Photo Credit: Better Homes & Gardens Vegetarian