|Formerly Peanut Butter Soup|
2 medium onions, chopped
4 crushed garlic cloves
1 tbsp vegetable oil
1 28-oz can crushed tomatoes
1 13-3/4 oz can chicken broth
2 large sweet potatoes, peeled and cubed
1 tsp cayenne pepper
1/4 tsp salt
2 c chicken pieces
In a soup pot, saute the onions and garlic in oil over medium heat for 5 minutes. Add the tomatoes, broth, salt, cayenne, and sweet potatoes. Cover and cook over medium-low heat for 25 minutes, or until the yams get soft.
Meanwhile, if using raw chicken, sauté using seasonings to taste.
Add the chicken to the soup and serve.
So, it turns out if you stop the recipe early, you have a pretty good pot of vegetable soup. Although since you won't be bothering with a blender, you will end up having to chop things a bit more finely.
|This is the only tedious part of the whole recipe.|
Well, we at A Book of Cookrye decided to try it again! You see, it had been a really good pot of vegetable soup before introducing the peanut butter. Would we be grateful we revisited the concept with greater caution than last time?
Furthermore, it turns out this is really cheap. I mean really, aside from a few seasonings, the only things you put in are sweet potatoes, an onion, a can of tomatoes, and some chicken.
Aside from removing the blender and the peanut butter from the recipe, the only things we at A Book of Cookrye changed were not adding the extra water and using a lot more garlic than Disney would approve of. The results? Unphotographably delicious!
|Seriously, my camera choked on this every time I tried to take a picture. This is the best I got.|
Do try this at home!