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–+ servings
Two bowls of hearty vegetable soup with carrots, tomatoes, green beans, and herbs, placed on a dark cloth next to two black spoons. The soup has a creamy orange broth and is garnished with chopped parsley.
Penny Kovacs

Nut Butter and Veggie Soup

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This Nut Butter and Veggie Soup just got a makeover and it is better than ever! This soup is cozy and hearty and loaded with veggies! Don't let the nut butter scare you off because it adds the most amazing subtle nutty flavor that takes this soup to the next level! I can’t wait for you try this one!
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 people
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: American
Calories: 293
Ingredients Method Nutrition

Ingredients
  

  • 3 Carrots peeled & sliced
  • 3 pieces Celery sliced
  • 1 cup Onion chopped
  • 3 cloves Garlic minced
  • 8 oz Green Beans cut in 1 inch pieces
  • 1 lb Baby Potatoes cut in half
  • 1/2 cup Almond Butter I like Georgia Grinders
  • 2 Tbsp Ghee
  • 4 cups Chicken Broth or vegetable broth
  • 14 1/2 oz Fire Roasted Diced Tomatoes
  • 1/4 cup Flat Leaf Parsley chopped
  • 1 tsp Salt
  • 1 tsp Black Pepper

Method
 

  1. Melt ghee in a large pot
  2. Add carrots, celery & onion, cooking till onions are translucent
  3. Add garlic & stir one minute
  4. Add potatoes, green beans, chicken broth and diced tomatoes, stir well
  5. Bring to a boil
  6. Reduce heat to simmering for 10 minutes
  7. Add nut butter, salt & pepper & stir well
  8. Simmer 5 minutes more
  9. Stir in parsley
  10. Enjoy!

Nutrition

Calories: 293kcalCarbohydrates: 30gProtein: 9gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 16mgSodium: 1107mgPotassium: 740mgFiber: 7gSugar: 8gVitamin A: 5849IUVitamin C: 28mgCalcium: 145mgIron: 3mg

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