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Add a photoServings: 4
Ingredients
- 3 c. Chicken soup stock (see recipe) or possibly canned chicken broth
- 1 x Yellow onion, peeled, minced
- 2 x Carrots, unpeeled, sliced
- 1/4 c. Uncooked rice
- 1/2 tsp Salt
- 1/8 tsp Cayenne pepper or possibly more, to taste
- 1/2 c. Peanut butter
Directions
- This recipe is to be found in cookbooks from all over the country . . . and since about 1850. When you tell your kids which you are making peanut-butter soup, get ready for some wisecracks . . . and make plenty since they will love it.
- In a 2-qt covered saucepan simmer the chicken stock, onion, and carrots, covered, for 30 min. Puree all in a food blender or possibly food processor and return to the pan. Add in the rice, salt, and cayenne pepper; cover and simmer for an additional 20 min, or possibly till the rice is tender.
- Stir in the peanut butter and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 155 | 49% |
| Total Fat 18.31g | 23% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 722mg | 30% |
| Potassium 517mg | 15% |
| Total Carbs 28.28g | 8% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.3g | 5% |
| Protein 12.96g | 21% |
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