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An unusual combination of simple ingredients that render a spicy, tasty soup that’s ready in less than 45 minutes!
Ingredients
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1 large sweet potato, peeled and diced
- 1 clove garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- 1 cup chunky salsa
- 1 (15.5 ounce) can garbanzo beans, drained
- 1 cup diced zucchini
- ½ cup cooked rice
- 2 tablespoons creamy peanut butter
Directions
Step 1
Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
Step 2
Stir in the 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.
Step 3
Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 345 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 6% |
| Sodium822mg | 36% |
| Total Carbohydrate62g | 23% |
| Dietary Fiber11g | 38% |
| Total Sugars9g | |
| Protein12g | |
| Vitamin C15mg | 76% |
| Calcium112mg | 9% |
| Iron4mg | 20% |
| Potassium941mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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