An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.

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  • Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.

  • Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

Nutrition Facts

345 calories; protein 11.5g 23% DV; carbohydrates 62.2g 20% DV; fat 6.9g 11% DV; cholesterolmg; sodium 822.1mg 33% DV. Full Nutrition

Reviews (163)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/20/2008
after tinkering with this recipe i ended up with more of a stew than a soup (although the recipe as submitted is pretty darn good!). i prefer a fuller stew. i added almost a full cup of crunchy peanut butter (for a nicely added crunch and to make it creamier) substituted the cumin for curry. I also added a minced jalapeno pepper along with a full jar of hot chunky salsa. i omitted the rice and added chopped chicken. I had some red peppers so i chopped them up and threw them in. yum! even my daughter who is not a big veggie lover really enjoys this recipe! thank you!! Read More
(47)

Most helpful critical review

Rating: 3 stars
01/07/2004
This wasn't too bad. My husband is very picky and he actually liked it. I also took the left overs to work and several people tried it and they liked it although one said it looked "nasty". My kids also didn't like it. I doubt I will make this again. Read More
(5)
211 Ratings
  • 5 star values: 141
  • 4 star values: 51
  • 3 star values: 18
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/20/2008
after tinkering with this recipe i ended up with more of a stew than a soup (although the recipe as submitted is pretty darn good!). i prefer a fuller stew. i added almost a full cup of crunchy peanut butter (for a nicely added crunch and to make it creamier) substituted the cumin for curry. I also added a minced jalapeno pepper along with a full jar of hot chunky salsa. i omitted the rice and added chopped chicken. I had some red peppers so i chopped them up and threw them in. yum! even my daughter who is not a big veggie lover really enjoys this recipe! thank you!! Read More
(47)
Rating: 5 stars
02/09/2006
Sooo good!! I pureed the soup like some of the other reviewers did and then added the peanut butter rice and salsa. I think the presentation is very nice that way. Also added a couple shakes each of ginger and paprika. It's great that such a rich tasting soup can be so healthy! We'll definitely be having this one on a regular basis. Thanks so much for the recipe! Read More
(21)
Rating: 5 stars
01/07/2004
This recipe was absolutely delicious. I used a leftover can of sweet potatoes added more zucchini omitted the rice and it worked well. It reminded me of an African Groundnut Soup I ate in Botswana. I think I'll make it again tonight! Read More
(20)
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Rating: 5 stars
06/29/2007
Awesome healthy dish! My husband had a bad dish many years ago with peanut butter in it and has avoided it ever since. He could not rave enough about this soup! I rarely ever saute ingredients first so did not this time. We used brown rice substituted another white bean for the garbanzo otherwise followed recipe. Unusual and very good! will make again for sure! Read More
(13)
Rating: 5 stars
01/19/2006
This was delicious! I was in the mood for a creamy soup so after I simmered the sweet potatoes I added garbanzos and pureed it all then added salsa rice and peanut butter. Read More
(11)
Rating: 5 stars
01/14/2004
My 11 year old son cooked this as his first almost unaided meal. He chose an African theme and made "African Curry" and "Mombasa Pumpkin Dessert" with it. He followed the recipe exactly except for the rice which it turned out I was short on and he used Vegan "No Chicken Broth". When I first tasted this soup it was not what I expected. Somehow I was expecting the super salty taste that we expect from Progresso and the like this soup is more mild. After I took a couple of bites I was hooked. This is a delictabley flavorful soup. It is not all salt and broth it lets the individual flavors of the ingriedents shine through. We used Medium Salsa so the flavor was not really spicy I think that is what threw me. It was truly wonderful though. I will make it again and again. Read More
(11)
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Rating: 5 stars
01/11/2011
AMAZING! Made this last night and am eating it today for lunch. Some minor changes: did 2 cloves of garlic 2 cups broth/2 cups water did curry instead of thyme added 3 stalks of celery which I actually love in this soup for the texture. So easy and delicious! Read More
(8)
Rating: 5 stars
07/15/2004
This soup is terrific! I have made it several times and find it always turns out great sometimes I don't have the beans sometimes I'm missing zuchinni but it's always a hit! I keep it vegetarian by using water instead of chicken broth and sometimes add coriander and increase the cumin and sometimes melt some cheddar on top. Mmmmm! Also I find it's a gorgeous soup when nice big chunky vegetables are used. Thanks for this one! Read More
(8)
Rating: 5 stars
01/07/2004
This soup was fantastic! I excluded the rice and beans and was a little short on zucchini so I added celery instead. The flavour was just wonderful. Thanks - this one's a keeper. Read More
(7)
Rating: 3 stars
01/07/2004
This wasn't too bad. My husband is very picky and he actually liked it. I also took the left overs to work and several people tried it and they liked it although one said it looked "nasty". My kids also didn't like it. I doubt I will make this again. Read More
(5)