Thickness, creaminess, and the little kick from the salsa make this soup a favorite comfort food. If you use vegetarian broth, its vegan too.


  1. In a large sauce pan, heat oil on medium-high heat and sauté onion, sweet potato and garlic, stirring occasionally, about 5 minutes.
  2. Add broth, thyme, cumin and rice.
  3. Bring to a boil, reduce heat and simmer. Cover until rice is cooked and vegetables are tender, about 15 minutes.
  4. Add salsa, beans, zucchini and cook for 10 minutes.
  5. Stir in peanut butter until completely combined.
  6. Ready to serve from pot or spoon into portable crockpot.
    Also freezes well. (If it separates during re-heating, add small spoonful of peanut butter.)

Other Recipes