Peanut Butter And Vegetable Soup

• 1 large onion, diced
• 1 large garlic clove, sliced
• 1 stalk celery, sliced
• 1 cup mushroom, sliced (3-4 mushrooms, sliced)
• 2 carrots, diced
• 1 (15 ounce) can reduced-sodium navy beans, drained and rinsed (or other low-sodium white beans)
• 2 (15 ounce) cans low sodium vegetable broth (or other low-sodium broth)
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup natural-style peanut butter

1. Combine all ingredients in a large pot (3 qt or more).
2. Bring soup to a boil, stirring several times so bottom doesn't burn.
3. Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
4. Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

onion, garlic, celery, mushroom, carrots, navy beans, vegetable broth, fresh ground black pepper, naturalstyle peanut butter

Taken from www.food.com/recipe/peanut-butter-and-vegetable-soup-512734 (may not work)