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2015-10-19 17.36.24

Sweet Potato, Peanut and Kale Soup With Chicken and Black Eyed Peas

Of all the recipes I have developed, this is probably my favorite. Its unique and delicious combination of flavors provides a wealth of vitamins, antioxidants, protein, monounsaturated fats and fiber. Hearty and filling, this soup is perfect for a cool fall evening when served with a rustic whole grain bread and green salad. If bagged, washed and cut kale greens are available at your grocery store, they work quite well in this recipe and cut down on prep time.

I love soup. It is the perfect cold weather one-dish meal. Plus, it travels well (hello, lunch!) and is fantastic for those of us who like to make things ahead of time to avoid mid-week meal prep. Of all the recipes I have developed, this is probably my favorite. Its unique and delicious combination of flavors provides a wealth of vitamins, antioxidants, protein, monounsaturated fats and fiber. Hearty and filling, this soup is perfect for a cool fall evening when served with a rustic whole grain bread and green salad. If bagged, washed and cut kale greens are available at your grocery store, they work quite well in this recipe and cut down on prep time. 

Don’t be put off by the long name or the inclusion of kale – the ingredients really work together and the kale holds up well when it’s in soup without being too tough or bitter. You can use chicken breasts for this recipe, but the richer flavor of chicken thighs works better here. The surprise ingredient is peanut butter, which adds creaminess and flavor. If you have nut allergies in your family, simply substitute sunflower butter.

Makes 10 servings

Ingredients:

  • 1 TBSP peanut or olive oil
  • 2 medium onions, chopped
  • 2 medium sweet potatoes, peeled and chopped into ½” pieces
  • 3 cloves garlic, crushed
  • 1-28 oz can diced tomatoes, with the liquid
  • 6 cups chicken broth
  • 1/4 tsp dried crushed red pepper flakes
  • Freshly ground black pepper
  • 1 1/2 cups frozen black-eyed peas
  • 2 pounds boneless, skinless chicken thighs, cooked and cut into bite-sized pieces
  • 4 cups fresh kale, chopped
  • 1/2 cup creamy, natural peanut butter

Directions:

  • Heat oil in a large stock pot over medium-high heat. Add onions and sweet potatoes, sauté for 5 minutes or until golden, stirring frequently. Add crushed garlic, cook for an additional 30 seconds.
  • Add tomatoes, chicken broth, black-eyed peas, red pepper and a couple good grinds of black pepper, stir well, cover, reduce heat and simmer for 30 minutes. Add chicken and kale and simmer, covered, for an additional 15 minutes.
  • Remove soup from heat and stir in peanut butter.

Per serving (1 cup): 390 calories, 11g fat, 2g sat fat, 960mg sodium, 46g carbohydrates, 8g fiber,
28g protein, 450% vitamin A, 80% vitamin C, 20% iron

 

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