Peanut chili soup

This is one of my fall comfort foods but great year round. With the weather changing here in the east, I always add this to my arsenal of warming soups. I used to serve in at a restaurant where I worked. The customers were always delightfully surprised.

Ready

• 2 Tbsp peanut oil (or vegetable oil)
• 1 large onion, finely chopped
• 2 garlic cloves, crushed or minced
• 1 teaspoon chili powder
• 2 red bell peppers, seeded and small diced
• 8 oz carrot, small diced
• 8 oz potatoes, small diced
• 3 celery stalks, medium diced
• 3 ¾ cups vegetable stock
• 6 Tbsp crunchy peanut butter
• ⅔ cup corn
• salt and ground black pepper
• chopped unsalted peanuts for garnish

Set

• Heavy bottom Russe or large saucepan.

Go

1. Heat oil in pan and sweat onions and garlic.
2. Add chili powder and cook about a minute more.
3. Add red peppers, carrots, potatoes and celery.
4. Stir well and cook about 5 minutes over medium high heat.
5. Add vegetable stock and corn.
6. Stir in peanut butter and mix well.
7. Season with salt and pepper.
8. Bring to a boil, cover and reduce to a simmer for 20 minutes or until vegetables are tender.
9. Taste and adjust seasonings (salt & pepper)
10. Serve garnished with chopped peanuts.