Peanut-Butter Vegetable Soup

• 3 celery ribs, sliced
• 2 medium carrots, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons butter
• 3 cups water
• 1 medium potato, diced
• 1 medium zucchini, sliced
• 4 teaspoons chicken bouillon granules
• 1/2 teaspoon pepper
• 1 (16 ounce) can tomatoes, cut up
• 2 tablespoons parsley flakes
• 1/2 cup peanut butter

1. In a large saucepan, cook celery, carrots, onion, and garlic in hot butter, covered, about 5 minutes or until onion is tender.
2. Stir in water, potato, zucchini, chicken bouillon granules, and pepper. Bring to a boil; reduce heat.
3. Cover and simmer for 10 minutes. Stir in undrained tomatoes and the parsley flakes.
4. In a small bowl, gradually stir about 1 cup broth into peanut butter until smooth.
5. Return mixture to saucepan. Cook and stir until heated through.
6. Serve by ladling soup into individual bowls.

celery, carrots, onion, garlic, butter, water, potato, zucchini, chicken bouillon granules, pepper, tomatoes, parsley flakes, peanut butter

Taken from www.food.com/recipe/peanut-butter-vegetable-soup-410140 (may not work)