I've been making new recipes this week, trying to jazz up our evenings. First was the leg of lamb, then our St. Paddy's dinner of corned beef and roasted cabbage, and finally a delicious African Peanut Soup.
African Peanut Soup
1-2 boxes chicken broth
1 jar salsa
2 cans jalapeño diced tomatoes
2 cans black beans, drained
chicken, cooked and chopped
2-3 peeled and diced sweet potatoes
a little red onion
some minced garlic cloves
crushed red peppers, optional
1 cup creamy peanut butter
Heat salsa, broth, tomatoes, and beans. Saute sweet potatoes, then onion and garlic in olive oil. Add cooked chicken and rest of mixture to the broth. When heated through, add peanut butter.
1 jar salsa
2 cans jalapeño diced tomatoes
2 cans black beans, drained
chicken, cooked and chopped
2-3 peeled and diced sweet potatoes
a little red onion
some minced garlic cloves
crushed red peppers, optional
1 cup creamy peanut butter
Heat salsa, broth, tomatoes, and beans. Saute sweet potatoes, then onion and garlic in olive oil. Add cooked chicken and rest of mixture to the broth. When heated through, add peanut butter.
I garnished it with some sprigs of fresh cilantro.
The flavors melded together as the week went on, and it just got better and better! Thanks to my friend, Linda, from Curves for the recipe.
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