Jon Woodgate, Director of Training for UMOM, created this little gem for us! It tastes as good as it looks and goes quite well with that Big Mouth Blonde we talked about. Hey, hey…the beer, not Heidi!

Spicy Peanut Soup
2 T Canola Oil
¾ c Onion, small dice
2 c Red Potato, small dice, unpeeled
2 Cloves Garlic, crushed & minced
8 c Chicken Stock (Vegetable Stock for Vegan)
1 t Thyme
1 t Cumin
1 T Parsley, chopped
1 c Long Grain Rice
3 c Fresh Salsa
2 ½ c Chic Peas/Garbanzo Beans
3 c Zucchini, large dice
½ c Peanut Butter
Salt & Pepper to taste

In a large pot (at least 4 qt.), heat oil and add onion, potato, and garlic. Sweat vegetables.
Add Stock, thyme, cumin, and parsley. Bring to boil then reduce to simmer. Add rice and cover for 20 min, stir occasionally. Remove cover and add salsa, chic peas, and zucchini. Simmer for another 15 min or until chic peas are tender. Add peanut butter and blend well. Season to taste. Serve hot.