vegetable broth or chicken broth, reduced sodium (see notes)
dehydrated minced onion
garlic powder or 4 cloves garlic
red pepper (optional)
medium diced peeled sweet potato or yam
(14.5 ounces) diced tomatoes with liquid
creamy peanut butter
1 1⁄4 cups
nonfat or 1% milk
baby spinach leaves, coarsely chopped
chopped dry roasted peanuts (optional)
green onion, thinly sliced (optional)
Combine first 9 ingredients in a soup pot. Bring to a boil, then turn down to medium low, cover and simmer for 10 minutes.
Stir in peanut butter and milk. Return to a gentle simmer and cook uncovered for 5 minutes.
Stir in spinach and cook until wilted, 2 to 3 minutes. Remove from heat. Top with peanuts and green onion, if desired.
Refrigerate leftovers within 2 hours.
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Substitute a 10 ounce package of frozen spinach for the fresh spinach.
Flavor boosters: chopped cilantro, red and green peppers, raisins.
To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.
For tasty, healthy recipes that fit your budget, visit www.FoodHero.org!
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.