Peanut chili soup
This is one of my fall comfort foods but great year round. With the weather changing here in the east, I always add this to my arsenal of warming soups. I used to serve in at a restaurant where I worked. The customers were always delightfully surprised.
- 2 Tbsp peanut oil (or vegetable oil)
- 1 large onion, finely chopped
- 2 garlic cloves, crushed or minced
- 1 teaspoon chili powder
- 2 red bell peppers, seeded and small diced
- 8 oz carrot, small diced
- 8 oz potatoes, small diced
- 3 celery stalks, medium diced
- 3 ¾ cups vegetable stock
- 6 Tbsp crunchy peanut butter
- ⅔ cup corn
- salt and ground black pepper
- chopped unsalted peanuts for garnish
- Heavy bottom Russe or large saucepan.
- Heat oil in pan and sweat onions and garlic.
- Add chili powder and cook about a minute more.
- Add red peppers, carrots, potatoes and celery.
- Stir well and cook about 5 minutes over medium high heat.
- Add vegetable stock and corn.
- Stir in peanut butter and mix well.
- Season with salt and pepper.
- Bring to a boil, cover and reduce to a simmer for 20 minutes or until vegetables are tender.
- Taste and adjust seasonings (salt & pepper)
- Serve garnished with chopped peanuts.