20 Easy Vegetable Stew Ideas You’ll love

12. Spicy Pumpkin Peanut Vegetable Soup

Ingredients

• 1 large onion, chopped
• 2 medium/large carrots, chopped
• 2 medium potatoes, chopped
• 1 garlic clove, chopped
• 1 (14.5 ounce) can of crushed tomatoes (I used Muir Glen Fire-Roasted)
• 1 (16 ounce) can of solid-pack pumpkin
• 1/3 cup of 100% natural peanut butter (or a combo of PB2 or Better’n Peanut Butter)
• 2 tablespoons of low-sodium soy sauce
• 2 teaspoons of sweet or regular curry powder
• 2 cups of low-sodium vegetable broth
• 1 (15.5 ounce) can of no-salt black beans, drained & rinsed (or 1 1/2 cups homemade)
• 1 (4 ounce) can of chopped green chiles, drained (can use fresh)
• 1 1/2 cups of frozen peas, thawed
• 1/4 cup of dry roasted, unsalted peanuts, chopped (optional garnish)
• 2 tablespoons of fresh parsley, chopped (optional garnish)

Instructions

1. Preheat a large soup pot on medium, before adding the onions, carrots, potatoes & garlic.  “Dry” saute by covering the pot, & cooking until softened, about 7 minutes, allowing the onions to “sweat”.  Take a peek every 2 minutes or so, stir, & add a few tablespoons of vegetable broth if the vegetables start to stick–to deglaze the pot.
2. Once the vegetable are nicely softened, stir in tomatoes, pumpkin, peanut butter, soy sauce, curry powder & vegetable broth, stirring after each addition until well blended.
3. Add the beans, chiles, & any salt or pepper you might prefer–to taste.  Simmer, stirring occasionally, until the soup is hot and the flavors are nicely blended together–about 20 minutes.
4. Add the peas right before serving–mixing into the soup.
5. Garnish with a sprinkle of chopped peanuts & parsely.

Recipe Source