Supper’s on the table.
Once this was a feature in my newsletter, and while I’ll still drop some special recipes to subscribers only, as part of the blog resurrection, I’m letting you into my kitchen.
Seriously, if I could have everyone over for soup and bread I would.
January tried to be winter, and really, it was pretty successful. So I made some homemade bread, wrote an ode to my Crockpot, and stirred lots of hearty soup for those chilly days.
Now it’s like springtime. But it’s really only February so pretty sure I still need to keep all the soup recipes out.
My award for “Favorite Soup with a Say What? Ingredient” is definitely Peanut-Butter Vegetable. Don’t scoff. It’s delicious. I promise.
I used my Instant Pot to make this (note I haven’t written an ode to it yet, we’re still not great friends). But it’s easy for soups. Use the sautee function, then add the rest, and set it for a short pressure cook. That timing thing I still haven’t figured out, but this soup turned out well!
Peanut-Butter Vegetable Soup (adapted from Thy Hand Hath Provided)
2 carrots, chopped
1 onion, diced
3 cloves garlic, minced
2 tbsp butter
3 cups chicken stock
2 medium sweet potatoes, peeled and cubed
2 cups zucchini and/or yellow squash, chopped
1 can stewed tomatoes, chopped
1/2 cup peanut butter
Sautee carrots, onion, garlic in butter. Stir in broth, sweet potatoes, zucchini, salt and pepper to taste. Bring to a boil, reduce heat and simmer until vegetables are tender. Stir in tomatoes and peanut butter and heat through.
In the meantime, read much and eat well. (If you want to know what’s currently saving my wintry life, I’ve got a list right here.)
P.S. Another reason to make soup. You can read a book while it’s simmering away. Or fold the laundry. You know, whatever makes you happy.