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Creamy Peanut Butter Soup Recipe

Creamy Peanut Butter Soup Recipe

6 servings



1/2 cup each: chopped onion, carrot, celery

1 leek, cleaned, sliced

2 cloves garlic, minced

3 cups reduced-sodium fat-free chicken broth

1 can Great Northern beans, rinsed, drained

1/2 cup reduced-fat peanut butter

1/2 cup fat-free half and half or fat-free milk

1/2 teaspoon curry powder

2-3 teaspoons lemon juice

1-2 dashes red pepper sauce

Salt, cayenne, and black pepper, to taste

Sliced green onions, as garnish


Saute onion, carrot, celery, leek and garlic in lightly greased large saucepan 5 minutes. Add broth and beans and heat to boiling, reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.


Process soup and peanut butter in food processor or blender until smooth, return soup to saucepan, stir in half and half and curry powder and heat until hot. Season to taste with lemon juice, red pepper sauce, salt, cayenne, and black pepper. Sprinkle each bowl of soup with green onions.

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