6 Serves
45 Mins
Heat a large pot over medium heat and sauté the onions, garlic, and ginger until fragrant and soft.
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Vitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
383 µg / 400 µgCalcium
127 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
183 mg / 420 mgPhosphorus
396 mg / 1,250 mgPotassium
1479 mg / 4,700 mgSodium
457 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
15 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Add the beans, diced tomatoes, and vegetable broth to the pot. Bring to a simmer and cook for 20 minutes to allow flavors to meld.
Remove from heat and stir in the creamy peanut butter until fully incorporated into the soup base.
41
g56
g22
g
