Snow Day Peanut Vege Soup
A yummy vegatarian soup variation
Equipment
- 1 soup pot (Enamel cast iron dutch oven preferred!)
- 1 small non-stick skillet (Used to saute the onions)
Ingredients
- 1 Tbsp olive oil
- 4 cups low-sodium beef or vegetable broth (Use vegetable broth to keep this a vegetarian recipe)
- 2 cups water
- 1.5 onions, chopped (I used half a red onion and a small yellow onion)
- 1.5 Tbsp Ginger paste (Can substitute peeled and minced fresh ginger)
- 0.5 Tbsp Garlic Powder (Can substitute 4 cloves garlic, or minced garlic)
- 12 oz collard greens, well rinsed and chopped (Can substitute Kale, which I actually prefer, but use what you have)
- 0.75 cup smooth Jif peanut butter
- 1 can Hunts fire roasted diced tomatoes (Can substitute 0.5 cup tomato paste, but having actual diced tomatoes gives the soup additional texture and flavor)
- 2 Tbps chili garlic sauce (Can substitute another hot sauce, like sriracha)
- 0.25 cup roughly chopped peanuts, for garnish
- 2 cups cooked brown rice (Optional)
Instructions
- Chop and saute the onions, put to the side.
- Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the sautéed onions, ginger paste, and garlic powder. Cook on medium-low heat for 20 minutes.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and diced tomatoes, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup add hot sauce to taste.
- Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.
Notes
This recipe is a variation of Vegetarian Peanut Soup, which I also have saved as part of my Paprika recipe exports from December 2024. This is a recipe I obtained from my mother, Angie Fryer.
I prefer it with kale (instead of collard greens) and would have used minced garlic instead of garlic powder, but it's a "snow day" today and I just used what we had in the pantry and fridge!
Overall this recipe turned out GREAT with the substitutions and I'd definitely cook it this way again. Thankfully, however, the recipe is flexible and forgiving to change.
Tried this recipe?Let us know how it was!