Peanut Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Beef stew meat1⁄2 Pound, cut in 1/4 inch cubes
 Water2 Cup (32 tbs)
 Chopped onion1 Cup (16 tbs)
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Garlic powder1 Dash
 Ground nutmeg1 Dash
 Ground ginger1 Dash
 Ground cloves1 Dash
 Paprika1 Dash
 Evaporated milk5 1⁄3 Ounce (1 Can, 2/3 Cup)
 Cornstarch1 Teaspoon
 Canned tomatoes8 Ounce, cut up (1 Can)
 Finely chopped peanuts1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1387 Calories from Fat 806

% Daily Value*

Total Fat 89 g136.2%

Saturated Fat 24.3 g121.7%

Trans Fat 0 g

Cholesterol 223 mg

Sodium 2798.1 mg116.6%

Total Carbohydrates 63 g21.1%

Dietary Fiber 11.9 g47.5%

Sugars 24.4 g

Protein 90 g180.5%

Vitamin A 48.1% Vitamin C 60.2%

Calcium 63.2% Iron 38.2%

*Based on a 2000 Calorie diet

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.
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