Attn: "Peanut Butter Lovers"...(Beyond PB&J samiches!)

A bit'o Peanut Trivia, just an fyi to begin with for those of you who are unaware...Did you know peanuts are not actually nuts at all? They are legumes, like beans, peas and lentils, chocked full of excellent protein nutrition! I thought maybe some of you out there might enjoy a few of my favorite Peanut Butter Soup recipes since I have had a recent request for them. I know this sounds like a stark contrast to the norm of PB but these really are D'lish! Hope you too will try these and enjoy as much as we have... Creamy Peanut Butter, Bean Soup: Vegetable cooking spray 1/2 cup chopped onion 1/2 cup chopped carrot 1/2 cup sliced celery 1 leek, sliced (white part only) 2 cloves garlic, minced 3 cups reduced-sodium, fat-free chicken broth 1 can (15-ounces) Great Northern beans, rinsed, drained 1/3 to 1/2 cup reduced-fat peanut butter 1/2 cup fat-free half-and-half, or FF evap. milk 1/2 tsp curry powder 2 to 3 tsp lemon juice 1 to 2 dashes hot pepper sauce Salt, cayenne and black pepper, to taste Thinly sliced green onion, as garnish Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onion, carrot, celery, leek, and garlic 5 minutes. Add broth and beans and heat to boiling; reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Process soup and peanut butter in food processor or blender until smooth. Return soup to saucepan; stir in half-and-half and curry powder. Heat over medium heat until hot. Season to taste with lemon juice, hot pepper sauce, salt, cayenne, and black pepper. Pour soup into bowls; sprinkle with green onion. Acorn Squash Sweet Potato and Peanut Butter Soup: 2 tablespoons butter (or reduced fat margarine) 1 large sweet onion, peeled, chopped 1 1/2 pound Sweet Potatoes, boiled until tender, peeled, cubed 1 small Acorn Squash cut, seeded, peeled and cubed 1/4 cup (to taste) Smooth Peanut Butter 1 can Low Salt Chicken broth 1/4 cup unflavored protein powder 4 tablespoons milk or Half & Half or FF evaporated milk (as needed) 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup FF sour cream (Optional) Fresh ground nutmeg (Optional) Sauté onion in butter in large saucepan over medium heat until onion is somewhat translucent -- NOT brown, about 5 minutes. Add sweet potatoes, squash and broth. Simmer covered until vegetables are tender-crisp about 20 minutes. Cool slightly. Working in batches place vegetables with their liquid plus peanut butter (to taste) in food processor. (Be careful! -- When hot, they expand)! Process until pureed. Return puree to saucepan. Stir in milk for desired consistency. Season with salt and pepper. Heat over low heat. Top each serving with dollop of sour cream and a sprinkling of nutmeg. Serves 6 Peanut Butter Vegetable Chicken Soup (OMGosh I loovve this one!) 8 cups chicken broth 2 cups diced, cooked chicken meat (I use breasts) 1 cup peeled and cubed potatoes 1 cup diced carrots 1 cup diced zucchini 1 cup broccoli florets 1 cup canned whole tomatoes, chopped 1/2 cup chopped celery, onion & green bell pepper 2 cloves garlic, minced 1/2 cup peanut butter (or 1/4 cup powder PB) 1/2 cup unflavored protein powder 1 tablespoon chopped fresh parsley salt and course ground pepper to taste In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer. Peanut Butter & Greens Soup: (Soooo yumm'ay!) 1 onion, diced 2 cloves garlic, minced 1 tbsp olive oil 1 tsp fresh ginger, minced 6 cups vegetable broth 2 tomatoes, diced 1 bunch spinach, cut or torn into strips or small pieces (or collard greens) 1/3 tsp cumin dash cayenne pepper (optional) 1/3 tsp salt 1 cup peanut butter 1/2 cup unflavored protein powder 2 tbsp lemon or lime juice Sautee the onion and garlic in olive oil for about 3 minutes, or until onions start to turn clear and soft. Add broth, tomatoes, collards, cumin, cayenne and salt and allow to cook for about 15 minutes. Carefully add the peanut putter, and stir well to combine. Allow to coo****il the peanut butter is melted and incorporated.

Hi Terri.. I love peanut butter.. especially crunchy not sure how crunchy will work with your receipes.. and never thought to try peanut butter in soup.. but always willing to try something new. Which one would you recomment trying FIRST.. Thanks

Hi Rhonda! I too love the crunchy PB and it works very well with theses soups...but, LOL, them 'lil nuggets like to float! Sooo don't be suprised to have some strange lookin' stuff in yer bowl!! Gosh, as far as which one I would recommend first...well...its just not fair 'coz their ALL good!! BUT if you want an extra boost of energy try the PB & Beans... uh'hmm...chicken is always a pleaser...an I am a huge fan on spinach too ~ Hey, looks like its your call in the end anyway! LOL!! ('solly) Just a quick tip on the PB & Greens Soup, I toss in a package of thawed (optional also), drained frozen kind of spinach..."wa-la", all the work done for you! Oh yes, one other thing, I also buy the powdered PB and that works very well for a little bit thicker soup. (*Yumm) You're welcome!

OMG!!! Copy...Paste...Save! These all sound deelish! Appreciate you sharing them!