The peanut butter gives a rich creamy texture to this soup.
You Will Also Need:
6 cups vegetable broth (48 oz.)
1 cup creamy peanut butter
½ cup uncooked brown rice (4 oz.)
Here’s What You Do:
In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in soup mix.
Add brown rice, return to a simmer, cover, and cook 15 minutes.
Stir in peanut butter until thoroughly blended, continue cooking, covered, on low for 10 min.
Turn off heat, let stand for 5 minutes, stir and serve.
Slow Cooker
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
Pressure Cooker
We do not recommend using a pressure cooker due to the short cooking time on the stovetop.
Recipe Variations
For an intense sauce on grilled chicken, use only half the amount of broth and double the peanut butter in original recipe.
Serve chicken on skewers with peanut sauce for dipping or as an appetizer.
Cooking & Nutrition Tips
Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
To boost vegetables, add 1 cup chopped snow peas or bean sprouts in the final 5 minutes of cooking time.
To give a twist, add 1lb. scallops or shrimp and add it during the final 5 minutes of cooking time.
To reduce sodium: use a low-sodium broth, bone broth, or stock.
For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
For added nutrition: look in your fridge/garden and add any vegetables you have on hand!
