
Ingredients
1 teaspoon red pepper (optional)
1 cup peanut butter (creamy)
1 teaspoon dehydrated onion (minced)
1 teaspoon ground ginger
1 cup peanuts (chopped, dry roasted [optional])
1 teaspoon garlic powder (or 4 cloves garlic)
3 cups baby spinach leaves (coarsely chopped)
1 teaspoon salt
1 cup brown rice (instant)
2 cups sweet potato (diced, peeled; or yam)
1 can tomatoes (14.5 ounces, diced, with liquid)
1 cup milk (nonfat or 1%)
2 cups vegetable broth (reduced sodium; or chicken broth)
Steps
- 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.
U.S. Department of Agriculture. Nutrition.gov Website. Peanutty Stew. Recipe source: Source Oregon State University Extension: Food Hero. Available at nutrition.gov/recipes. Access date: 09-05-2024.