Peanut Chickpea Soup - Another Favorite!

This is one of my favorite soups to make during these winter months in Iowa. It goes well with freshly baked, black pepper cornbread.

Peanut Chickpea Soup
2-3 Tbs. vegetable oil
1 large yellow onion - diced
1 sweet potato - diced
2 cloves garlic - minced

Brown the above until tender.
Add:
8 cups chicken broth
1 tsp. thyme
1 tsp. cumin
1 cup uncooked brown rice

Boil, cover and simmer until rice is cooked.
Add:
3 cups salsa or a 16 oz. jar of ready made salsa
3 cups chickpeas (2 cans)
1 diced zucchini

Cook until tender.
Add:
2/3 cup peanut butter

Serve with cornbread and a dollop of sour cream (opt).

You can spice this soup up with your favorite hot sauce or chipotle powder!