Spicy African Peanut Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, peeled and chopped
• 1 sweet potato, peeled and diced
• 2 cloves garlic, crushed
• 8 cups chicken broth
• 1 cup rice, uncooked
• 1 teaspoon ground thyme
• 1/2 teaspoon ground cumin
• 3 cups ORTEGA® Thick & Chunky Salsa
• 1 15.5-oz. can garbanzo beans, rinsed and drained
• 1 cup diced zucchini
• 2/3 cup creamy peanut butter

Instructions

• Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.
• Add chicken broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
• Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add creamy peanut butter; stir.
• Heat thoroughly, ladle into bowls; serve immediately.
• Cooking Tips
• Add crunchy peanut butter to this soup for more texture; serve with a few toasted, chopped peanuts sprinkled over each bowlful.

Notes