Nigerian Peanut Soup
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Packets |
chicken broth
instant, and seasoning mix |
*
|
| 2 | cups |
water
|
|
| 1 ½ | small |
green chili peppers
dried, finely chopped |
*
|
| ¼ | cup |
green bell peppers
diced |
|
| ¼ | cup |
onions
diced |
|
| 3 | tablespoons |
peanut butter
chunky |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Packets |
chicken broth
instant, and seasoning mix |
*
|
| 473 | ml |
water
|
|
| 1.5 | small |
green chili peppers
dried, finely chopped |
*
|
| 59 | ml |
green bell peppers
diced |
|
| 59 | ml |
onions
diced |
|
| 45 | ml |
peanut butter
chunky |
|
Directions
In 1-quart saucepan dissolve broth mix in water; add chili peppers and bring mixture to a boil.
Stir in bell pepper and onion and return to a boil.
Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.
Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
Makes 2 servings.
