Baby it’s cold outside. While we consider ourselves hearty New Englanders, lately we feel like we live on the North Pole. The upside to this winter’s ridiculously cold weather is soup! There’s nothing better than a steaming bowl of chili, beef stew, or savory soup when you’re sitting around bundled up in your favorite sweater. So instead of moaning and groaning about the deep freeze, we’ve cranked up the heat in our kitchens with this super delicious and comforting kid-friendly peanut butter soup. It’s vegetarian for those of you who don’t eat meat.

Peanut Butter & Chickpea Soup via Butter & Chickpea Soup
Makes 6 Servings

For this soup, we call for 10-minute farro, something we buy at our local Trader Joe’s. If you don’t have farro on hand, use 3/4 cup instant brown rice instead.

1 tablespoon canola oil
1 small onion, cut into ¼-inch dice (about 1 cup)
1 medium red or orange bell pepper, cut into ¼-inch dice (about 1½ cups)
2 cloves garlic, minced
One 32-ounce container all-natural vegetable broth
One 15-ounce can tomato sauce
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon celery seed
1/8 teaspoon freshly ground black pepper
One 15-ounce can chickpeas (AKA garbanzos), drained and rinsed
2/3 cup creamy peanut butter
1/2 cup 10-minute farro
Roasted peanuts, chopped, optional

1. Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the bell pepper and garlic and cook, stirring frequently, until the pepper softens, an additional 5 minutes.

2. Stir in the broth, tomato sauce, curry powder, cumin, chili powder, cinnamon, celery seed, and pepper. Cover, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, until the flavors meld, about 15 minutes.

3. Add the chickpeas, peanut butter, and farro and stir well until the peanut butter melts into the soup. Cover, return to a simmer, and cook until the farro is tender, about 10 minutes. Season with kosher salt and pepper to taste. Top each serving with peanuts as desired.

Nutrition Information per Serving (1 generous cup): 310 calories, 15g fat (2.5g saturated, 0.2 omega-3), 670 mg sodium, 34g carbohydrate, 7g fiber, 12g protein, 35% vitamin A, 80% vitamin C, 10% iron

About The Meal Makeover Moms
Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their new iPhone/iPad recipe App, Meal Makeovers, and their cookbook, No Whine with Dinner. You can also read their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms.

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One Response to Recipe of the Month: Peanut Butter & Chickpea Soup

  1. I love this soup! Maybe I’ll make it for dinner tonight. :)