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
