1 onion (finely chopped)
1 13oz can of chopped tomato
1 1/2 cup creamy peanut butter
4 cups boiling water
1 red pepper
2 cups chopped mushrooms
2lb cooked chicken (shredded)


1.Liquify the tomatoes in a blender and pour into large pot. Mix in the chicken with about a cup of water and bring to a boil.
2.In another bowl mix the peanut butter with half of the boiling water. Stir until you have a creamy sauce.
3.Put the peanut butter mix in the tomato and chicken mix. Add the rest of the ingredients and stir together. Cook over medium heat for about 20 minutes stirring frequently. Add salt and pepper to taste and serve hot.

This soup has become one of our favorites. It’s easy to make and tastes fantastic. The inspiration for this recipe comes from Ghana but this soup is common in much of Africa. I have to admit I was a little worried about how this one would turn out, especially as I was making it. I thought it smelled like it was burning right from the start, but when we tasted it my fears were put to rest. This even made great easy leftovers for lunch up to a few days later. Peanut soup has become a dish that I will keep experimenting with and I hope you do too.

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