Peanut Soup

chef.david.galeano's picture

Jul. 14, 2011


Chicken bouillon 4 Cup (64 tbs)
Onion 1 Medium , chopped
Celery 1/3 Cup (5.33 tbs) , chopped
Peanut butter 1/3 Cup (5.33 tbs)
Butter/Margarine 2 Tablespoon
Salt 1/4 Teaspoon
Light cream/Milk 1 Cup (16 tbs)
Flour 1/3 Cup (5.33 tbs)
Water 1/3 Cup (5.33 tbs)



1. In a slow cooker or crock pot combine vegetables, broth seasonings and butters. Stir until well blended

2. Close pot tightly with its lid.

3. Allow the vegetables to cook on HIGH for about 3 hours, or cook on LOW for about 6 hours, if you are preparing the soup for supper.

4. In a small bowl, blend the flour and cream into a smooth paste.

5. Stir the paste, into the soup until well blended

6. Cover pot again and let heat on HIGH for 10 minutes

7. Uncover pot and simmer soup for about 5 minutes until thick and bubbly


8. Ladle the hot thick soup into warmed soup bowls or cups.

Recipe Summary

Difficulty Level: Easy
Cook Time: 200 Minutes
Ready In: 200 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 502Calories from Fat 333

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 598 mg24.92%

Total Carbohydrates 29 g9.7%

Dietary Fiber 2 g8%

Sugars 7 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet