Peanut Soup

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Executive Chef
Jun 3, 2004
Peanut Soup

3 cups Chicken Broth or Stock
1 cup Peanut Butter, natural & unsweetened**
1 small Onion, minced
1 small sweet green Pepper, minced
1 clove Garlic, crushed and minced fine
1 small Carrot, chopped fine
1 small Sweet Potato or Yam, boiled and mashed
1 small Tomato, chopped
1 hot chile pepper, minced (optional)
salt, black pepper, to taste
cayenne pepper, to taste (optional)


Place chicken stock in a pot and heat just to boiling. Add all the ingredients except the peanut butter. Reduce heat to medium and simmer until vegetables are tender. Reduce heat to low, add the peanut butter and simmer for a few minutes more, stirring to eliminate any peanut butter clumps. Soup should be smooth and thick. Add salt, pepper and cayenne pepper to taste.

** Homemade natural peanut butter:

If starting with raw peanuts, roast the peanuts in a baking pan in a hot oven, or on the stove in a large skillet, mixing and turning often to prevent scorching. Allow to cool.

Remove skins from the peanuts and mash with a mortar and pestle, crush them with a rolling pin or hammer, or use a food-processor. Peanut butter can be smooth or have small particles/chunks, as you prefer.

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