Advertisement
Ingredients
2 tablespoons unsalted butter
1 large sweet potato, peeled and cut into ½-inch cubes
½ cup roughly chopped celery
½ cup roughly chopped onion
2 tablespoons minced fresh parsley
2 tablespoons all-purpose flour
2 14 ½-ounce cans stewed tomatoes, undrained
4 cups chicken broth, homemade or low-sodium canned
2 cups finely chopped peanuts
2 teaspoons kosher salt
Freshly ground pepper to taste
Minced green onions and chopped peanuts for garnish (optional)
Nutritional analysis per serving (6 servings)
31 grams carbs; 15 milligrams cholesterol; 445 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 30 grams fat; 9 grams fiber; 1034 milligrams sodium; 20 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large, heavy pot, melt the butter over medium heat. Add the sweet potato, celery, onion and parsley. Sprinkle the flour over the vegetables and cook, stirring frequently, for 12 minutes.
- Step 2
Stir in the tomatoes and mix well. Stir in the chicken broth, peanuts, salt and pepper. Bring to a boil. Lower the heat and simmer until the vegetables are soft, about 20 minutes. Ladle into bowls and sprinkle with green onions and chopped peanuts, if desired.
Private Notes