Peanut Butter Vegetable Chicken Soup

The Story

As I’ve said, Mama loved soup. One of her favorite past-times, when she could still see what was in the refrigerator, was to put all the dribs and drabs of leftovers into her ancient Revere Ware pot with the cracked handle and add water (or maybe canned tomatoes if she was feeling especially festive and ambitious) and heat it into one small serving of soup. She might have been better at this in earlier years, but it was a lost talent. Well, in my opinion; but she didn’t make me eat it, so whatever. Truth is, I have never been a vegetable soup fan. But I did find this one that is rather delicious, especially on these rainy or cold winter days. Mama liked it too, as long as I withheld the fact that is had peanut butter in it.

The Recipe

4 cups chicken broth
1 cup diced, cooked chicken meat
1/2 cup peeled and cubed potatoes
1/2 cup diced carrots
1/2 cup diced zucchini (or not)
1/2 cup broccoli florets
1/2 cup canned whole tomatoes, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1/4 cup peanut butter
1-1/2 teaspoons chopped fresh parsley (or not)
salt to taste
ground black pepper to taste
red pepper flakes

In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.

Makes four servings (unless serving your old-old mother, then more servings)