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Peanutty Stew

This creamy Peanutty Stew can warm you up on a cold fall or winter day.

8 cups
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
1 cup brown rice (instant)
2 cups vegetable broth (reduced sodium; or chicken broth)
1 teaspoon dehydrated onion (minced)
1 teaspoon garlic powder (or 4 cloves garlic)
1 teaspoon ground ginger
1 teaspoon red pepper (optional)
2 cups sweet potato (diced, peeled; or yam)
1 can tomatoes (14.5 ounces, diced, with liquid)
1 teaspoon salt
1 cup peanut butter (creamy)
1 cup milk (nonfat or 1%)
3 cups baby spinach leaves (coarsely chopped)
1 cup peanuts (chopped, dry roasted [optional])
green onion (thinly sliced [optional])
  1. Combine first 9 ingredients in a soup pot. Bring to a boil, then turn down to medium low, cover and simmer for 10 minutes.
  2. Stir in peanut butter and milk. Return to a gentle simmer and cook uncovered for 5 minutes.
  3. Stir in spinach and cook until wilted, 2 to 3 minutes. Remove from heat. Top with peanuts and green onion, if desired.
  4. Refrigerate leftovers within 2 hours.
  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Substitute a 10 ounce package of frozen spinach for the fresh spinach.
  • Flavor boosters: chopped cilantro, red and green peppers, raisins.
Meal Type: Dinner
Food group: Vegetables, Dairy, Grains
Season: Winter, Spring, Fall