Enjoy a rich, creamy soup with a serving of vegetables and a bit of a kick. This recipe combines ingredients often found in commodities boxes or at food pantries. Get creative in the kitchen using food items on hand.
Course Lunch & Dinner
Servings 6cups
Cost $2.02 per serving
Ingredients
1teaspooncanola oil
1smallgreen onionchopped
1largesweet potatopeeled and diced
1garlic clove, mincedor ½ tsp minced or ¼ tsp powder
4cupslow sodium chicken broth
1teaspoonthyme
½teaspooncumin
1cupHomemade salsa
115-ounce cangarbanzo beans, drained
1cupdiced zucchini
½ to 1cupcooked brown rice
2tablespoonscreamy peanut butter
Instructions
Heat oil in a heavy pot over medium heat. Gently stir onion, sweet potato and garlic in the oil until onion is soft.
Stir in chicken broth, thyme, and cumin. Bring to a boil; cover and simmer for about 15 minutes.
Stir in salsa, garbanzo beans, and zucchini. Simmer until tender, about 15 minutes.
Stir in cooked rice and peanut butter until the peanut butter has dissolved.