tag:blogger.com,1999:blog-5838625907377357191.post6039096153677920269..comments2023-10-30T09:43:02.452-04:00Comments on Confessions of a Stay-At-Home Mom: Ginger Carrot Soup {RECIPE}Stephhttp://www.blogger.com/profile/11208441574957302008noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5838625907377357191.post-2181398184431133342009-09-28T13:24:44.720-04:002009-09-28T13:24:44.720-04:00Here's a great one:
Peanut Butter Vegetable So...Here's a great one:<br />Peanut Butter Vegetable Soup (Can leave out meat for vegetarian version)<br />Ingredients <br />•8 cups chicken broth or stock<br />•2 cups dices cooked chicken<br />•1 cup diced potatoes (I prefer leaving the peel on for extra nutrients. Just be sure to scrub the potato well)<br />•1 cup diced carrots<br />•1 cup diced zucchini (do not peel)<br />•1 cup chopped tomatoes<br />•1/2 cup chopped celery<br />•1/2 cup chopped onion<br />•1/2 cup chopped green pepper<br />•3 cloves minced garlic<br />•1 cup natural, smooth peanut butter<br />•1 tablespoon minced fresh parsley<br />•Salt and pepper to taste<br /><br />Directions <br />1.Combine broth, chicken, potatoes and carrots in a large stock pot.<br />2.Bring to a boil then reduce heat to medium and continue cooking until vegetables are nearly tender (approximately 10 minutes).<br />3.Add the Zucchini, broccoli, tomatoes, celery, onion, green pepper and garlic.<br />4.Simmer soup for another 10 minutes.<br />5.Add the peanut butter, parsley, salt and pepper, stirring until the peanut butter is fully blended.<br />6.Simmer for another 5 minutes.<br />7.Serve with crusty bread and enjoy!Unknownhttps://www.blogger.com/profile/17263770172772659736noreply@blogger.comtag:blogger.com,1999:blog-5838625907377357191.post-37921900000339178392009-09-28T11:17:11.929-04:002009-09-28T11:17:11.929-04:00Looks and sounds delish!!Looks and sounds delish!!Bevy @ Treasured Up and Ponderedhttps://www.blogger.com/profile/15821971923515558110noreply@blogger.com