Thai Vegetable Soup

    1 large onion, diced
    3 cloves garlic, minced
    1 tbsp canola oil
    1 box (9 oz) Green Gian Frozen Peas
    1 cup cooked, diced potatoes
    2 cans (14-1/2 oz) Swanson Vegetable Broth
    3 cups cooked wild rice
    salt and pepper to taste
    1 can (14-1/2 oz)diced tomatoes, undrained
    1/3 cup minced fresh cilantro, divided
    2/3 cup creamy peanut butter
    1/2 tsp hot pepper sauce

In large saucepan, saute onion and garlic in oil. Add peas, potatoes, broth, wild rice, salt and pepper; cover and simmer 10 minutes. Add tomatoes, 2 tablespoons cilantro, peanut butter and hot sauce; stir. Serve hot; garnish with remaining cilantro.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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