West African Peanut Soup
Savory and satisfying, this easy west African soup is delicious alone or alongside fluffy rice.
Ingredients
1 tablespoon olive oil OR toasted sesame oil
1 small onion, chopped
1 clove garlic, minced OR 1 teaspoon garlic powder
1 cup cooked chicken breast, diced, OR 1 10 ounce can chicken (packed in water), drained
1 1/2 teaspoons curry powder
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
3 cups low-sodium chicken broth
1 6 ounce can tomato paste
2 14.5 ounce cans stewed tomatoes
6 tablespoons peanut butter
Equipment
Large pot
Stirring spoon
Measuring cups and spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, tops of cans, and vegetables.
- Add oil to large pot over medium heat. Add onion and cook stirring frequently until see through. Add garlic and chicken and stir to heat through.
- Add curry powder, black pepper and red pepper flakes and cook 1 minute longer. Reduce heat to medium heat.
- Add broth, tomato paste, stewed tomatoes, and peanut butter. Heat over medium heat, stirring often until combined and heated through. Remove before pot begins to boil.
Tips
- To measure out peanut butter spray measuring spoon with non-stick spray before scooping out peanut butter. This will prevent peanut butter from sticking to measuring spoon.
- Get some whole grains in your day by eating this delicious soup over rice.
Nutrition Facts
Serving Size
1 cup
Per serving
Amount
Calories
260
Total Fat
13g
Sodium
820mg
Total Carbohydrate
23g
Protein
17g
Recipe sourced from Oregon SNAP-Ed's Food Hero
