This is a wonderful all around vegetable soup recipe. You can be creative; ingredients can be added or omitted based on availability and taste. The peanut butter adds a wonderful creamy richness to the soup. This soup is even better the second and third days, if it last that long.
Serves 10 – 12
10 cups water
2 cups potatoes, cut in large chunks
1 cup carrots, sliced
1 cup celery, sliced
1 large onion, chopped
2 cups fresh or frozen lima beans
2 cups fresh or frozen green peas
2 cups fresh or frozen green beans
2 cups fresh or frozen corn
2 cups canned whole tomatoes, crushed
1/2 cup organic natural peanut butter
2 cloves garlic, minced
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 Tbsp. dried thyme
1 Tbsp. dried parsley
4 tsp. Celtic sea salt
3 heaping Tbsp. instant soup & seasoning vegetable base*
(*I use Instant VegeBase – Vogue Cuisine brand from a local health food co-op.)
1 cup cabbage, shredded
1 cup zucchini, halved and sliced
1/2 cup mushrooms, sliced
Preparation (15 minutes):
In a large pot, simmer first nine ingredients until potatoes are done.
In blender container, combine tomatoes, peanut butter, garlic, dried herbs, salt, instant vegetable base mix. Blend just a few seconds until peanut butter is mixed thoroughly and tomatoes are in small chunks.
Add blender mixture to simmering vegetables. Add cabbage, zucchini, and mushrooms and cook an additional 10 minutes.
Note by author: This soup does not freeze well because the potatoes get mushy and fall apart when frozen. [I have frozen it a number of times and it tastes great!]
(Source: CHOICES Quick & Healthy Cooking, by Cheryl T. Peters)