Sarah Frederickson

Expand Your Taste-buds

In 1 on April 12, 2010 at 5:17 am

Along with some fellow nutrition peer educators, I recently made a trip into Stillings dining hall to offer students a new soup to try.  We had the chef prepare a recipe we found – Spicy African Rice and Peanut Soup.  It was a hit!  This hearty soup is easy to make and so deee-licious.  Try making it yourself and look to see it featured in the dining halls in the future!

1 Tbsp. olive oil

1 large onion, chopped

2 cloves garlic, minced

1 medium sweet potato, peeled and diced

8 cups chicken or vegetable broth

1/2 tsp. dried cumin

1 tsp. dried thyme leaves

1 cup uncooked rice

3 cups thick and chunky salsa

3 cans (16 oz) garbanzo beans, drained and rinsed

1 cup diced, unpeeled zucchini

2/3 cup creamy peanut butter

In a large saucepan, heat oil to medium-high heat and saute the onions, sweet potato and garlic, stirring occasionally, until onions are softened, about 5 minutes.  Add the broth, thyme, cumin, and rice.  Bring to a boil, reduce heat and simmer covered until rice is cooked and vegetables are tender, about 18-20 minutes.

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