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. Strangely, kid-loved 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.
HALLOWEEN SOUP
8 servings
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 oil over moderate heat and sauté sweet
potato, onion and red pepper for about 5 minutes. Add cumin and coriander, and
sauté for about 1 minute. Add water, vegetable cube and parsley. Cover and
bring mixture to a boil, decrease heat to medium and cook for about 5-10
minutes or until sweet potato is tender.
2.
Add salsa, rice, beans and peanut butter, and stir until
peanut butter is evenly distributed. Serve immediately.
