Spicy Peanut Soup

• 1 cup Mahatma(R) or Carolina(R) White Rice
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 medium sweet potato, diced
• 2 garlic cloves, minced
• 8 cups chicken broth
• 1 teaspoon dried crushed thyme leaves
• 1/2 teaspoon ground cumin
• 1 1/2 cups thick and chunky style salsa
• 3 cans (16 oz each) garbanzo beans, drained and rinsed
• 1 zucchini, unpeeled and diced
• 2/3 cup creamy peanut butter

1. In a large saucepan, heat vegetable oil over medium-high heat and saute onions, sweet potato and garlic, stirring occasionally, until onion is softened (about 5 minutes).
2. Add chicken broth, thyme, cumin, and rice. Bring to a boil and reduce heat to simmer and cover; simmer 18 - 20 minutes until rice is cooked.
3. Add salsa, beans and zucchini; cook until zucchini is tender (about 10 minutes). Add peanut butter and stir until completely combined. Remove from heat.

white rice, vegetable oil, onion, sweet potato, garlic, chicken broth, thyme, ground cumin, chunky style salsa, garbanzo beans, zucchini, peanut butter

Taken from www.myrecipes.com/recipe/spicy-peanut-soup (may not work)