Peanut butter vegetable soup

One of my new favorite web sites is Thy Hand Hath Provided.  I love web sites about things that people are trying- especially people that are committed to living off the bounty of the earth in their back yards!  On their menu plan for today they had a recipe for peanut butter vegetable soup.  It matched a lot of the things that I had in the refrigerator that needed to be used up before my next trip to Cheyenne's tomorrow.  I added a lot more to this recipe and also used fresh herbs from my garden.  This is a great thing to do with all your extra bounty from the earth.

This is my adapted version:

6 medium carrots, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp. butter
4 cups beef broth
2 medium sweet potatoes, cubed
1 large egg plant
ground white  pepper
1 large canned  diced tomatoes

1 bag baby spinach

Handful of fresh basil

Handful of fresh parsley

Handful of fresh thyme
3/4 cup peanut butter, creamy or chunky

In a large saucepan or dutch oven, cook carrots, onions, egg plant and garlic in melted butter until onions are tender. Stir in broth, sweet potatoes, and pepper. Bring to a boil, reduce heat and simmer for 10-15 minutes or until sweet potatoes and carrots are tender. Stir in undrained tomatoes, spinach, herbs and peanut butter. Stir gently until peanut butter has completely dissolved, spinach is wilted and tomatoes are heated through. Makes about 8 servings.

Carrots, egg plant and onions were diced into 1/2 inch cubes.

Sorry I can't supply pictures, lost my camera power adapter again!   I'm eating it right now and it has a wonderful creamy, rich flavor.  I'm thoroughly enjoying it!