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 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.
The combination of ingredients is 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.
Halloween Soup
1 tablespoon
neutral oil
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 the cumin and coriander, and
sauté for about 1 minute. Add the water, 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.
2.
Add the salsa, rice, beans and peanut butter, and stir until the peanut butter is evenly distributed. Serve immediately. 8 servings