Main Ingredients:

1 tablespoon vegetable oil 1 onion, peeled and chopped 1 sweet potato, peeled and diced 2 cloves garlic, crushed 8 cups chicken broth 1 cup rice, uncooked 1 teaspoon ground thyme 1/2 teaspoon ground cumin 3 cups ORTEGA® Thick amp; Chunky Salsa 1 15.5-oz. can garbanzo beans, rinsed and drained 1 cup diced zucchini 2/3 cup creamy peanut butter

Cooking Preparation of the Recipe:

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.Cooking TipsAdd crunchy peanut butter to this soup for more texture; serve with a few toasted, chopped peanuts sprinkled over each bowlful.Servings: 10 Spicy African Peanut Soup claims a new-world connection because peanuts were first culitvated in tropical zones of Peru. Introduced into Africa by Portuguese explorers peanuts have become a staple. This spicy, rich soup filled with vegetables is exotic and delicious.Estimated Times: Est. preparation time: 10 mins Est. cooking time: 35 mins

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