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Creamy Peanut Butter Soup
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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 198.1
Total Carbs 20.0 g
Dietary Fiber 6.3 g
Sugars 3.8 g
Total Fat 10.2 g
Saturated Fat 2.9 g
Unsaturated Fat 2.1 g
Potassium 375.1 mg
Protein 7.9 g
Sodium 300.4 mg
Dietary Exchanges
2 Fat , 1 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
0 1/2 cup  fresh chopped onion
0 1/2 cup  chopped carrots
0 1/2 cup  fresh chopped celery
1 each  fresh leeks
2 each  medium garlic cloves
3 cup  fat free reduced sodium chicken broth
15 oz  canned great northern beans, unsalted
0.3333 cup  Peanut Butter, creamy, unsalted
0 1/2 cup  half & half
0 1/2 tsp  curry powder
2 tsp  fresh lemon juice
1 pinch  hot pepper sauce
1 pinch  salt
2 tbsp  fresh chopped green onion
  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.

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