1 onion, chopped
1 sweet potato, peeled and diced
2 cloves garlic, crushed
8 cups chicken broth
1 cup uncooked long grain rice
1 teaspoon ground thyme
1/2 teaspoon ground cumin
1 (24-ounce) jar tomato-based salsa
1 (15.5-ounce) can garbanzo beans, rinsed and drained
1 cup diced zucchini
2/3 cup creamy peanut butter
Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes. Add chicken broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add creamy peanut butter; stir. Heat thoroughly, ladle into bowls; serve immediately.
Makes 10 servings.
Cooking Tip:
Add crunchy peanut butter to this soup for more texture; serve with a few toasted, chopped peanuts sprinkled over each bowlful.