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Peanut Butter Soup

Print Recipe Sandy Birss | Dauphin, Manitoba
Course Soups & Salads
Servings 8 people

Ingredients
  

  • 4 chicken breasts, cubed
  • 1 bag shrimp (50 - 60)
  • 4 stalks celery, sliced
  • 4 carrots, sliced
  • 1 large onion, chopped
  • 1 zucchini, chopped
  • 1 each red and green pepper, chopped
  • 3 cloves garlic, minced
  • 1 large can diced tomatoes
  • 8 cups chicken broth

Instructions
 

  • In a large soup pot:
  • Saute chicken and set aside.
  • Saute vegetables in the same pot.
  • Add chicken, tomatoes and broth.
  • Cook together until vegetables are tender.
  • Add: Shrimp and cook until pink.
  • Add: 2 cups smooth peanut butter.
  • Garnish with cilantro
  • NOTE: If intending to freeze part of his soup, bake a potato separately, cube it and add it to the soup as it is being served. If not intending to freeze the soup, 2 or 3 large diced potatoes can be sauteed with the vegetables above.
Keyword Peanut Butter, Soup