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Sweet Potato and Peanut Soup

8 May

We tried this recipe a couple of nights ago and really liked it!  The chicken didn’t seem to do a whole lot for the recipe, so we’re going to try increasing the sweet potato amount up by 1 or 2 cups next time.


•    2 tbsp olive oil
•    1 cup onion, diced
•    1 tbsp garlic, minced
•    1 tbsp chili powder
•    1 tsp cumin, ground
•    1 tsp salt
•    1/2 tsp cayenne pepper
•    1/2 cup carrots, diced
•    1/2 cup celery, diced
•    1/4 cup red bell peppers, diced
•    2 cups sweet potatoes, diced
•    4 cups chicken broth
•    2 cups chicken, chopped
•    14 1/2 oz canned tomatoes with juice
•    1/2 cup creamy organic peanut butter
•    1 tbsp dry roasted peanuts, chopped
•    1 tsp cilantro, minced

1.    Slice up chicken and place in a heated saute pan. Leave it slightly undercooked so it doesn’t overcook once added the soup.

2.    In a large pot, saute onions, garlic, and seasonings in olive oil. Cook for 5 minutes or until onion is slightly softened.

3.    After 5 minutes, add carrots, celery, bell pepper, and sweet potato. Saute for 2-3 minutes.

4.    Stir in chicken, broth, tomatoes, and peanut butter.

5.    Bring to a boil, reduce heat, and simmer for 10 minutes (or until potatoes are tender).

6.    Season with salt and pepper to taste.

7.    Garnish soup with chopped peanuts and cilantro.

*Taken from:


Dilly Bean Potato Soup

19 Jan

Another potato soup!  This had great flavor, but isn’t as good the next day, so we’d recommend cutting it in half or even a quarter.

Serving: 12 or more

1 1/2 cups celery (chopped)
6 carrots (shredded)
3 cloves garlic (minced)
In large soup pot saute in 2 tablespoons oil.

12 cups chicken or vegetable broth
9 large potatoes (diced)
salt to taste
Add and simmer until potatoes are tender, 20-25 minutes.  Mash some of the potatoes in the broth mixture for creamier texture.

8-9 cups Great Northern beans
2 tablespoons dried dill weed
Add to soup.

1 1/2 cups plain yogurt or sour cream
3 tablespoons flour
3/4 teasp pepper
Combine and stir into soup.  Cook and stir until thickened.

(We also add about 1 cup of cheddar cheese)
*Taken from Simply in Season: A World Community Cookbook