Friday, October 23, 2015

No Trick, All Treat Halloween Soup


My mother had a notion: if she fed her brood of five a hearty, stick-to-the-ribs, irresistible dinner on Halloween, we wouldn’t eat too much candy when we got home from trick-or-treating. This recipe defines stick-to-the-ribs and would be precisely the type of soup my mother would have chosen to serve on this kid-festive, candy-filled holiday. The combination of ingredients is most unusual, but don’t let that deter you from preparing this delicious pot of soup. Peanut butter pulls the combination together in surprisingly perfect harmony. The combination of rice and beans makes this a complete protein, so it’s hearty enough to be served as a main dish.

1 tablespoon neutral oil
1 medium sweet potato, peeled and cubed
1 cup chopped onion
1 cup diced red pepper
2 teaspoons ground cumin
½ teaspoon ground coriander
2 cups water
1 vegetable bouillon cube
½ cup minced fresh parsley
1 cup salsa (medium heat)
1 cup cooked wild rice
1 can (15 ounces) white beans
½ cup chunky natural peanut butter

1.      In a large pot, heat the oil over moderate heat and sauté the sweet potato, onion and red pepper for about 5 minutes. Add cumin and coriander, and sauté for about 1 minute. Add water, the vegetable cube and parsley. Cover and bring the mixture to a boil, decrease the heat to medium and cook for about 5 to 10 minutes or until the sweet potato is tender. Add the salsa, rice, beans and peanut butter, and stir until the peanut butter is evenly distributed. Serve immediately.

8 servings