The soup started off relatively clear and broth like, but with the addition of the peanut butter became wonderfully creamy. I can't wait to make it again. It would be ideal also if you're vegetarian, or have vegetarian friends coming for dinner, as one could easily leave out the chicken, and throw in an extra couple of kumara. Bada bing, bada boom.
So thanks, Mum, your soup recipe is AWESOME!! Watch this space for her crunchy chicken casserole, coming to a kitchen near you soon! xx A
Heart-warming, taste-tingling, soulful soup from Mutti
2 tbsp olive oil
2 onions, chopped
1 capsicum, chopped
4 cloves garlic, crushed
3 chicken breasts, cut into bite-size pieces
several fresh tomatoes, quartered (or 1 tin)
1 jar tomato salsa
2 L (8 cups) stock (I use half vegetable, half chicken)
1 tsp cumin
1/4 tsp chilli flakes or powder
few good grinds black pepper
2 kumara, chopped
1 tin black beans
1/2 cup brown rice
2/3 cup crunchy peanut butter
- Heat oil in large stock pot, gently fry the onions and capsicum until lightly coloured. Add garlic.
- Add everything from chicken to black beans, bring to the boil, then turn to lower heat and simmer for 30 minutes.
- Add rice and peanut butter, simmer for further 30 minutes.
- Serve hot either as is, or with fresh crusty bread or toast. It'll easily serve 8 people.
Sooooo tasty - just make sure you let people add their own salt. No salt whatsoever needs to be added during cooking, as generally stock is already very salty. If you're using fresh stock, you may need to add a little salt, but err on the side of caution.
PS: The photo has nothing to do with cooking, whatsoever. I just found it amongst my folders and remembered how fun disc golf is.