Tomato-Peanut Soup
1 15-ounce can low-salt tomatoes and their liquid (diced, if they didn't come that way)
2 cloves garlic, slivered
1/2 cup peanut butter (I used chunky)
2 cups water
1 bouillon cube (I used mock-beef)
a couple ferocious squirts of your favorite hot sauce
3 cups vegetables, cut up (I used carrots, green beans, and cabbage)
1/2 block firm or extra-firm tofu, in cubes (this is flexible-- I think I used about 7 ounces)
black pepper to taste
bread for dipping, if desired
By George, I think I've done it. It's rich, creamy, filled with succulent veggies and tofu, and is probably the best thing for dipping whole wheat bread into that I've discovered.
Put tomatoes, garlic, and bouillon cube, and half the water into a saucepan and bring to a boil.
Stir or shake the other half of the water into the peanut butter, then add to boiling tomato mixture and turn down to a simmer.
Add veggies and tofu and simmer until veggies are tender. Season to taste with hot sauce (I used Sriracha) and black pepper, and enjoy. If it seems too salty, add a little water; if it seems not-salty-enough, add a dash of salt.
I think this would be dandy with a garnish of minced cilantro or parsley, but it's fine with just a nice slice of wholegrain bread to dredge in it. Wonderful on a cold late night!
SO HOW'D IT GO?
Excellent recipe! I used frozen green beans and fresh red peppers (which especially added to the flavor of the soup). I did not have any boullion cubes, so I used some vegetable broth instead. An idea for someone else would be to use only vegetable broth and no water, which might add to the flavor of the soup.