DIRECTIONS
In a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper.
Cook in microwave for about 4 minutes until vegetables are softened.
Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder and red pepper flakes. Sauté for about 1 minute. Stir often.
Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes.
Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow to sit 5 minutes.
To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions, if desired.
This soup will keep in the refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
Makes 8 main course soup servings (each serving 1¼ cups)
NUTRITION
for 1 serving (1¼ cups)
228 calories
11g fat
2g sat fat
18mg chol
19g protein
19g carbs
5g fiber
552mg sodium
4g sugar