Peanut Butter-Vegetable Soup


This is an excellent way to coax finicky children to eat their vegetables. Make a double batch, reserving the leftovers for healthy lunches throughout the week. The receipe was adapted from “Better Homes and Gardens, Cooking for Today: Vegetarian Recipes” and serves four.

2 medium carrots, chopped
1 large onion, chopped
3 cloves garlic, minced
2 tbsp. butter
3 cups  water
2 medium sweet potatoes, peeled and cubed
2 cups zucchini, chopped
3 vegetable bouillon cubes
1/2 tsp.  black pepper
1 pint  stewed tomatoes (or canned tomatoes), cut up
1/2 cup peanut butter (creamy or chunky)

1. In a large saucepan or dutch oven, cook carrots, onions, and garlic in melted butter until onions are tender.
2. Stir in water, sweet potatoes, zucchini, bullion cubes and pepper. Bring to a boil, reduce heat and simmer for 10-15 minutes or until sweet potatoes and carrots are tender.
3. Stir in undrained tomatoes and peanut butter. Stir gently until peanut butter has completely dissolved and tomatoes are heated through.

From the blog Thy Hand Hath Provided, written by “Jane”. This recipe and many others can be found in Jane’s cookbook by the same name. Find ordering information on her website at


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