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Recipe

Peanut chili soup

45 min • 4 to 6 servings •
John S
Hearty vegetable soup with diced carrots, potatoes, corn, and bell peppers, garnished with pine nuts, served in a white bowl.

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.

Ready

  • 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

    • Set

  • Heavy bottom Russe or large saucepan.

    • Go!

  • 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.

    • comfort food peanut vegetarian

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