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Peanut Butter Vegetable Chicken Soup

Reviewed: Apr. 12, 2011
I made everyone taste it before I revealed the "secret" ingredient. No one knew what it was and were all blown away when they found out it was peanut butter! I thought the zucchini didn't hold up as well as the other vegetables, so I add them in later, about 4 min. into simmer. I also used crunchy peanut butter to give it a unique texture. I've made this soup several times now and change up the veggies and sometimes leave the chicken out. Even vegetable stock works with this great recipe - just don't forget the peanut butter!
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Italian-Style Swiss Chard

Reviewed: Jun. 23, 2011
A little more water, a little less oil, a little more red pepper flake and no salt to taste. It's my first time growing a vegetable garden and cooking chard, and I look forward to using this recipe all summer long!
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4 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Dec. 31, 2012
Love it! So easy and simple. I have made it several times when we have a lot of people over and I get rave reviews each time! I just get a rotisserie chicken from the grocery store, leave out the bay leaf (if I don't have it- flavor is great either way) and add the fresh cilantro an hour before it is done on low or half hour on high to keep the flavor fresh. I serve it with tortilla strips, chopped cilantro, and shredded cheese on the side for my guests to garnish to their liking.
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Aaahh! Potato Soup

Reviewed: Jan. 8, 2013
Super awesome! Four stars because I changed a few things. Following other recommendations I added finely chopped/shredded onion, celery, and carrots sauteed in butter before I added the other ingredients. Tossed in a handful of chopped ham for fantastic flavor! I also pulled a few scoopfuls out, mashed 'em up, and stirred them back in before adding the cream. I bet next time I can add lower-fat stuff and the texture will be just as creamy and delicious! Au gratin, who knew?
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