Categories: Soup

Ingredients

• 1/2 cup fat-free sour cream
• 1/8 cup minced fresh chives
• 1 teaspoons canola oil
• 3/4 cups thinly sliced yellow onion
• 1/2 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1/2 cup chopped unsalted, dry-roasted peanuts
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 2 cups (1-inch) cubed peeled sweet potatoes (about 1 1/2 pounds)
• 1 cups quartered small red potatoes (about 1/2 pound)
• 1 1/4 cups organic vegetable broth (such as Swanson Certified Organic)
• 1/2 (28-ounce) can diced tomatoes, undrained

Directions

1. Combine sour cream and chives in a small bowl; cover. Refrigerate 2 hours.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes or until tender. Add garlic; sauté 30 seconds. Stir in peanuts, salt, and crushed red pepper; sauté 2 minutes. Add potatoes, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until the potatoes are tender. Place 1 2/3 cups stew into each of 6 bowls; top each serving with about 2 1/2 tablespoons sour cream mixture.

Email to a friend | Print this recipe | Back