Sauté 1 diced onion and 2 cloves minced garlic in 2 T olive oil. Add 1 cup diced potatoes and 2 cups vegetable broth; bring to a boil, then reduce heat and simmer for 15 minutes. Add 1 can (20 oz) crushed pineapple and 3 cups sliced Swiss chard; simmer for 10 minutes. Stir in ½ cup peanut butter, 1 T chili pepper sauce, and ½ cup fresh minced cilantro; heat for 5 minutes. Add salt to taste. Serves 6.
Buy props used in MaryJane’s books and magazine!
5% of profits will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.
Here’s how:
MaryJane will post a photo and a description of a prop and its cost along with a few details as to its condition here: https://shop.maryjanesfarm.org/MaryJanesCurations. It’s a playful way to be the new owner of a little bit of farm herstory.
Wow, this looks different and delicious. Anything with Swiss Chard sounds tempting to me. I am not a huge fan of peanuts but perhaps they don’t dominate with so many other ingredients to tame it all down. I love the consistency of this soup with the hardy creamy texture.