Recipe - Peanut Butter Soup

Peanut Butter Soup

This tastes way better than it sounds!  It is really just a velvety version of vegetable soup.

3 stalks sliced celery
2 medium chopped carrots
1 large chopped onion
3 cloves minced garlic
2 Tbsp olive oil
3 cups chicken stock
1 cup diced potato
1 cup sliced zucchini
1 16-oz can diced tomatoes
2 Tbsp snipped parsley
1/2 cup creamy peanut butter
salt & pepper to taste

In a glass measuring cup, add peanut butter to 1 cup hot stock and stir until well combined.  In a large pot, cook celery, onions, garlic and carrots in the oil over medium-high heat until onions are translucent.  Reduce heat slightly, add zucchini and potato and cook for 5 minutes.  Add remaining 2 cups of stock and tomatoes.  Bring to a boil then reduce heat to medium and cook covered for 15-20 minutes or until potatoes are soft.  Add peanut butter mixture and parsley and heat thru.  Serves 4.