This is a great hearty, protein packed, wintry soup! It tastes great with a baguette dipped in. You don’t even need a side salad with it because it is packed with healthy veggies. It’s a complete meal on its own. I did some experimenting and I think I found just the right combination of veggies! This recipe makes enough to freeze, or enough to feed a small army. I would love to hear what you and your family think of it!
Makes: 12 or more servings
12 c – chicken broth
4 c – diced cooked chicken
2 c – peeled and diced potatoes
2 c – diced carrots
2 c – diced zucchini (do not peel it)
2 c – diced tomatoes (canned is fine, or fresh)
1 c – chopped celery
1 c – chopped onion
1 c – chopped green pepper
4 cloves garlic, minced
2 c – peanut butter, preferably natural and smooth
1 T – minced fresh parsley or 1t dried parsley flakes
1 T – fresh ground black pepper, to taste
Salt, to taste
1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and cook over medium heat until the vegetables are slightly tender. About 12 minutes.
2. Add the zucchini, tomatoes, celery, onion, green pepper and garlic, and garlic. Simmer the soup for about 10 minutes.
3. Add the peanut butter, parsley, pepper, and salt. Stir the soup until the peanut butter is full blended. Simmer for about 5 more minutes.
Tastes great with a baguette and a side of applesauce! Let me know what you think!