Tomorrow is National Soup Day...
In honor of this newly discovered holiday I'd like to share a recipe for a delicious soup that I made a couple of days ago. Luckily, I had one bowl left so that I could get a pic for you!
This recipe is from my increasingly dog~eared copy of
VEGAN ON THE CHEAP
PEANUTTY PUMPKIN STEW
1 Tbsp olive oil
1 med onion, chopped
1 med carrot, chopped
1 med potato, chopped
1 garlic clove, minced
1 (14.5 oz) can crushed tomatoes
1 (16 oz) can solid~pack pumpkin
1/3 cup creamy peanut butter
2 Tbsp soy sauce
2 tsp hot or mild curry powder (I used mild)
2 cups vegetable stock
1 (15.5 oz) can kidney beans, drained and rinsed
1 (4 oz) can hot or mild green chiles drained
1 cup thawed frozen peas
1/4 cup chopped unsalted roasted peanuts
2 Tbsp minced fresh parsley
1. In a large pot, heat the oil over med heat. Add the onion, carrot, potato, and garlic. Cover and cook until soft, about 7 min.
2. Stir in the tomatoes, pumpkin, peanut butter, soy sauce, curry powder, and stock, stirring after each addition until well blended. Add the beans and chiles and simmer, stirring occasionally, until the stew is hot and the flavors are blended, about 20 minutes.
3. Shortly before serving stir in the peas. Serve hot, garnished with the peanuts and parsley.
Enjoy!! It's really yummy!
HAPPY NATIONAL SOUP DAY!