#Spicy Peanut Soup In A #Crockpot #Recipe!

Hey Everyone!! :-)

This is an easy, delicious, hearty soup, perfect for those cool Autumn nights. Enjoy! :-)

Ingredients:
8 cups vegetable stock
1 cup red wine
2 tbsp olive oil
1 cup chunky peanut butter
1/2 cup tomato paste
2 tbsp vegetarian Worcestershire sauce
2 tbsp sriracha
2 tbsp harissa
8 cloves garlic minced fine
2 tbsp ginger grated
2 tomatoes chopped
2 onions chopped fine
4 potatoes scrubbed and diced
2 carrots chunked
6 cups collard or mustard greens chopped
1 cup peanuts chopped
Salt and pepper to taste

In a saute pan, add the olive oil and onion and cook until the onion becomes translucent. Add the garlic, ginger, tomatoes, and greens to the pan and cook until the greens wilt. Add the remaining ingredients except for the chopped peanuts, peanut butter, tomato paste, wine, and one cup of stock to the crockpot and turn on high. Add the contents of the saute pan to the crockpot and deglaze the pan with the reserved wine and stock. Simmer the wine and stock in the pan for a couple of minutes to allow the wine to reduce and add them to the crockpot. Cook the soup on high for 4 to 5 hours, or until it simmers.

Put the peanut butter and tomato paste in a microwave-safe bowl, cover with a paper towel, and heat in 30-second increments until the paste and peanut butter are soft enough to stir together. Add the paste and peanut butter to the crockpot and stir to combine. Taste the soup and adjust seasoning as necessary. Simmer for an additional 30 minute to an hour, garnish with chopped peanuts, and serve piping hot with a side of crusty bread or over cooked rice or quinoa.

Bon appetit!