easy as:

Peanutty Stew

Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
30 minutes

Fork

Servings:
8 cups

Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

Substitute a 10 ounce package of frozen spinach for the fresh spinach.

Flavor boosters: chopped cilantro, red and green peppers, raisins.

To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.

easy as:

Peanutty Stew

Share this:

Ingredients:

  • 1 cup instant brown rice
  • 2 cups vegetable broth or chicken broth, reduced sodium (see notes)
  • 1 teaspoon dehydrated minced onion
  • 1 teaspoon garlic powder or 4 cloves garlic
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon red pepper (optional)
  • 2 cups medium diced peeled sweet potato or yam
  • 1 can (14.5 ounces) diced tomatoes with liquid
  • 1/2 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 1 1/4 cups nonfat or 1% milk
  • 3 cups baby spinach leaves, coarsely chopped
  • 1/4 cup chopped dry roasted peanuts (optional)
  • Green onion, thinly sliced (optional)

Directions:

1. Combine first 9 ingredients in a soup pot. Bring to a boil, then turn down to medium low, cover and simmer for 10 minutes.

2. Stir in peanut butter and milk. Return to a gentle simmer and cook uncovered for 5 minutes.

3. Stir in spinach and cook until wilted, 2 to 3 minutes. Remove from heat. Top with peanuts and green onion, if desired.

Refrigerate leftovers within 2 hours.

Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

Substitute a 10 ounce package of frozen spinach for the fresh spinach.

Flavor boosters: chopped cilantro, red and green peppers, raisins.

To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.

Get Nutrition Info
Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
30 minutes

Fork

Servings:
8 cups