A recipe worth passing on

I have been dying to try this recipe I found from a fellow blogger and finally got around to making it last night.A few people requested the recipe. Both Andy and I love Sweet Potatoes and I had a few in my pantry and I usually just make sweet potatoes fries but I have discovered my favorite way to use sweet potatoes.This is a must try recipe. It is so favorable and yummy, I promise it will not disappoint.







Sweet Potatoes Peanut Soup
1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced ( I thought one would not be enough but it turned out to be plenty)
1 clove garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 (15.5 ounce) can garbanzo beans, drained ( Instead of Garbanzo Beans I used Black Beans)
1 cup chunky salsa
1 cup diced zucchini ( I omitted and used one green bell pepper diced up)
1/2 cup cooked rice
2 tablespoons creamy peanut butter ( I used about a full cup)
I added about 2 cups of COOKED chicken. Andy was nervous about eating a meal without meat so I added this to make him eat it. He loved the stew and commented that it was very filling.

Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in garbanzo beans, salsa and zucchini. Simmer until tender, about 15 minutes.
Stir in the cooked rice and peanut butter until the peanut butter has dissolved. ( Don't stir in rice any sooner or it will burn)