Peanut Soup Recipe
Ingredients
| 1/2 pound beef stew meat, cut in 1/4 inch cubes | ||
| Water | 2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dash garlic powder | ||
| Dash ground nutmeg | ||
| Dash ground ginger | ||
| Dash ground cloves | ||
| Dash paprika | ||
| Evaporated milk | 1 5 1/3 Ounce | |
| Cornstarch | 1 Teaspoon | |
| 1 8-ounce can tomatoes, cut up | ||
| Peanuts | 1/2 Cup (16 tbs), finely chopped | |
Directions
In 2-quart casserole, combine meat, water, onion, salt, pepper, garlic powder, nutmeg, ginger, cloves, and paprika.
Cook, covered, at HIGH till boiling, about 8 to 10 minutes.
Then cook at MEDIUM (5) for 50 minutes or till meat is tender, stirring occasionally.
Slowly blend milk into cornstarch; stir into soup.
Cook at HIGH for 3 to 4 minutes or till slightly thickened and bubbly, stirring after each minute.
Gradually add undrained tomatoes, stirring constantly.
Stir in peanuts.
Cook at HIGH 1 minute.
Cook, covered, at HIGH till boiling, about 8 to 10 minutes.
Then cook at MEDIUM (5) for 50 minutes or till meat is tender, stirring occasionally.
Slowly blend milk into cornstarch; stir into soup.
Cook at HIGH for 3 to 4 minutes or till slightly thickened and bubbly, stirring after each minute.
Gradually add undrained tomatoes, stirring constantly.
Stir in peanuts.
Cook at HIGH 1 minute.
Chef
