Ingredients and Weight:
- Vegetable broth: 6 cups
- Peanut butter: 1 cup
- Onions: 2 medium (chopped)
- Carrots: 2 medium (chopped)
- Celery: 2 stalks (chopped)
- Bell peppers: 1 medium (chopped)
- Sweet potatoes: 1 large (cubed)
- Black-eyed peas: 1 cup
- Corn: 1 cup (frozen or fresh)
- Spinach: 1 cup (chopped)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot, heat the vegetable broth over medium heat.
- Add the onions, carrots, celery, and bell peppers and sauté until softened, about 5 minutes.
- Stir in the peanut butter until smooth.
- Add the black-eyed peas, corn, and sweet potatoes and cook for 15 minutes.
- Bring to a boil, then reduce heat and simmer for 30-45 minutes or until the vegetables are tender.
- Stir in the spinach and cook until wilted.
- Season to taste with salt and pepper.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15g
- Protein: 10g
- Carbohydrates: 25g
- Fiber: 5g
Dish Characteristics:
- Rich and creamy texture
- Savory and slightly sweet flavor
- Colorful and visually appealing
User Comments:
- "Delicious and comforting soup that brings back childhood memories." - Jane Doe
- "Perfect for a chilly evening. The peanut butter adds a unique and flavorful twist." - John Smith
- "A healthy and satisfying alternative to traditional vegetable soups." - Mary Brown
Special Precautions and Tips:
- If you cannot find black-eyed peas, you can substitute with kidney beans or chickpeas.
- For a thicker soup, puree some of the soup in a blender before serving.
- Serve with crusty bread or rice for dipping.
