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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council