Quinoa Peanut Soup (Sopa de Mani)

Outstanding! So glad I read the comments first. Based on those, I substituted sweet potato for the potato and omitted the hot sauce. Rather than using four cups of chicken broth and two cups of water, I instead simply used six cups of chicken broth. I also added one cup chopped kale, one 10-oz can of Rotel diced tomatoes and chilies (including the juice), one 10-oz can of Rotel diced tomatoes with lime juice and cilantro (including the juice), one 15-oz can white beans (drained), and one tablespoon of lime juice. I served with sour cream to help cut the spice. Next time, I think I'll add one 15-oz can of whole kernel corn and some shredded chicken. I'd also serve it with avocado slices, chopped peanuts (if the peanut butter is creamy), green onions, and tortilla chips. A new favorite, I can already tell! Thank you, fellow commenters!

Omg, this recipe is so delicious! I have made Quinoa Peanut Soup (Sopa de Mani) several times and highly recommend!

I changed this up based on suggestions and experience. First, I used 3 cans of chicken broth, a can of white beans drained, 1 can of Rotel, no red pepper because I didn't have any. 5 carrots because I love them and garnished with fresh squeezed lime juice, soy sauce and cilantro instead of parsley. SO easy and healthy! A winner!

Easy to Make Based on previous reviewer's comments, I left out the 2 cups of water & just used the 4 cups of chicken broth. The soup thickened on standing so I will probably have to add more chicken broth tomorrow when I reheat the leftovers; it was very flavorful. I used regular peanut butter instead of natural. I went easy on the hot sauce and let my hubby add more to taste. I added cut-up cooked chicken thighs, served it with a salad and bread and we had a great dinner. I would definitely make this again. Pros: One Pot Meal