Source: The following recipe from 1,001 Delicious Recipes For People With Diabetes, ©2001 by Surrey Books, Inc. was contributed by Marilyn Helton.

In this low fat soup, pureed beans contribute rich texture without detracting from the peanut flavor.

Servings

1 cooking spray
0.5 cup fresh chopped onion
0.5 cup chopped carrots
0.5 cup fresh chopped celery
1 fresh leeks , sliced (white part only)
2 medium garlic cloves , minced
3 cup fat free reduced sodium chicken broth
15 oz canned great northern beans, unsalted , rinsed, drained
0.33 cup Peanut Butter, creamy, unsalted (up to 1/2 cup)
0.5 cup half & half
0.5 tsp curry powder
2 tsp fresh lemon juice
1 pinch hot pepper sauce
1 pinch salt , cayenne and black pepper, to taste
2 tbsp fresh chopped green onion , as garnish

1 Spray large saucepan with cooking spray, heat over medium heat until hot. Saute onion, carrot, celery, leek, and garlic 5 minutes.
2 Add broth and beans and heat to boiling, reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.
3 Process soup and peanut butter in food processor or blender until smooth.
4 Return soup to sauce pan, stir in half and half and curry powder.
5 Heat over medium heat until hot. Season to taste with lemon juice, hot pepper sauce, salt, cayenne, and black pepper.
6 Pour soup into bowls, sprinkle with green onion.