Sunday, October 30, 2016

Spooky 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. 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.