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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

Rating:
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 10.2 Fat, 0.9 Vegetables, 0.0 Fruits, 0.1 Milk, 0.7 Starch, 0.1 Lean Meat

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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Servings

Ingredients

1.0
1 each cooking spray 0.5
0 1/2 cup fresh chopped onion 0.5
0 1/2 cup chopped carrots 0.5
0 1/2 cup fresh chopped celery 1.0
1 each fresh leeks 2.0
2 each medium garlic cloves 3.0
3 cup fat free reduced sodium chicken broth 15.0
15 oz canned great northern beans, unsalted 0.3333
0.3333 cup Peanut Butter, creamy, unsalted 0.5
0 1/2 cup half & half 0.5
0 1/2 tsp curry powder 2.0
2 tsp fresh lemon juice 1.0
1 pinch hot pepper sauce 1.0
1 pinch salt 2.0
2 tbsp fresh chopped green onion

Directions

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