Yes, you read that right.

I. Love. Soup.

I could eat soup just about every. single. day in the winter, and I do….until my Andy says:

Soup for dinner?

With a sweet look in his eye that really says:

If you make soup, thaw already made soup, heat up soup, or serve soup ….

Well, I’m not really sure what he’d do, but he makes it clear his love for soup does not run deep.

There is just something so soothing, so comforting, + so yummy-nummy-in-my-tummy [wow, did I really just write that…yeeks.] about soup. Yes, I have a crush, so I thought I’d be nice ….and share. :o]

This recipe for African Peanut Stew is a family favorite. My mommy started making it a few years back + it is always a hit. I’ve been wanting to try adding kale either in addition to spinach or in place of it. When I do, I’ll be sure to update!

African Peanut Stew

Ingredients

4 cooked chicken breasts [I typically boil or cook in some olive oil + chop]

1 tablespoon Olive Oil

1 medium onion chopped (about 1½ cups)

1 medium green pepper, finely chopped (about 1¼ cups)

½ cup chopped carrot

3 garlic cloves, minced

2 tablespoons minced, peeled fresh ginger

1 tablespoons curry powder

1 (14 ½ ounce) can diced tomatoes, drained

1 bay leaf

4 cups fat-free chicken or vegetable broth

1 (12 ounce) sweet potato, peeled and cut into ½ inch pieces

1½ cups shelled edamame

1/2 – 1 cup creamy or crunchy natural peanut butter or almond butter

¼ cup chopped fresh cilantro

1 (5 ounce) bag baby spinach leaves, torn into bite-size pieces [update: I’ve started using kale instead of spinach, and I’ll go as far as to say it has changed me. Oh, and I think this soup is now 623 times better! And it was good before!!]

½ teaspoon salt

coarsely ground black pepper

Directions

  1. Heat olive oil in a 4-quart saucepan or dutch oven over medium heat.
  2. Add onion, bell pepper, and carrot; saute until soft and translucent, about 5 minutes.
  3. Add garlic, ginger and curry powder and saute until fragrant, about 1 minute; do not brown garlic.
  4. Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.
  5. Add broth and sweet potatoes and bring to a boil.
  6. Reduce heat to low and simmer about 8 minutes.
  7. Stir in edamame and peanut butter until combined.
  8. Cook until thoroughly heated, about 2 minutes.
  9. Stir in chicken and spinach until spinach wilts.
  10. Season with salt and pepper.
  11. Eat!

This soup freezes well! Make a large batch + freeze for an easy, healthy meal!

Am I alone? Anyone else have a secret crush on soup? or another random food?

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