PEANUT SOUP, MATTS SPICY
Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good
Makes 6 servings
Prep Time: 25 minutes
Cooking Time: 30 minutes
Ingredients
• 2 Tbsp. oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 1 tsp. mild cayenne pepper
• 2 red bell peppers, seeded and chopped
• 1 1/2 cups finely chopped carrots
• 1 1/2 cups finely chopped potatoes
• 3 celery ribs, sliced
• 3 3/4 cups vegetable stock
• 6 Tbsp. crunchy peanut butter
• 2/3 cup whole-kernel corn
• salt to taste
• freshly ground pepper to taste
• roughly chopped peanuts
Directions
1. In large stockpot, saute onion and garlic in oil for 3 minutes. Add cayenne pepper. Cook 1 minute.
2. Add red peppers, carrots, potatoes, and celery. Stir well. Cook 4 minutes, stirring occasionally.
3. Add stock, peanut butter, and corn. Mix well.
4. Season with salt and pepper. Cover and bring to boil.
Dawn Ranck, Lansdale, PA; Esther Nafziger, Bluffton, OH
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