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Ingredients
- 1 1/2 x natural-style smooth peanut butter
- 8 c. water
- 6 ounce canned tomato paste
- 4 c. shredded green cabbage
- 3 med zucchini, minced
- 2 c. sliced mushrooms
- 4 c. sliced okra
- 2 c. shredded red cabbage
- 1 c. corn kernels
- 2 med onions, minced
- 2 med tomatoes, minced
- 1 sm eggplant, cubed
- 1/2 c. tamari
- 1 tsp salt, (optional)
Directions
- 10 Servings. VEGAN
- In a large soup pot, mix peanut butter with about 2 c. water to create a smooth, somewhat loose paste. (Add in water in small increments and stir between additions to avoid lumps.) Cook peanut butter mix over low heat till oil separates slightly from peanut butter. Add in more water to the mix if peanut butter sticks; don't burn mix.
- Add in remaining water, whisking to incorporate. Add in tomato paste, stirring to incorporate; simmer 10 min. Add in vegetables and simmer till tender, about 30 min. Add in tamari and salt if you like.
- Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 10 servings | |
| Calories 81 | |
| Calories from Fat 4 | 5% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1111mg | 46% |
| Potassium 745mg | 21% |
| Total Carbs 17.83g | 5% |
| Dietary Fiber 5.6g | 19% |
| Sugars 7.61g | 5% |
| Protein 4.83g | 8% |
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