2 med. onions, chopped

1 c. chopped celery

4 cloves garlic, chopped

1/4 t. cayenne pepper

1 c. chopped celery

3 c. veggie stock

1 c. diced tomatoes, undrained

1 can navy beans, drained and rinsed

1/3 c. peanut butter

chopped peanuts and cilantro for garnish

In a cast iron skillet, cook the onions until golden. Add the celery and cook until softened. Add the garlic and cayenne and cook for 30 sec. Place vegetable mixture in crockpot.

Add the rest of the ingredients except the peanut butter to the crockpot. Cook on low for 4-5 hours.

Add the peanut butter to the soup in the crockpot and stir until peanut butter is incorporated. Serve immediately. Garnish with chopped peanuts and cilantro, if desired.

Cooking Light 2001, p. 163