• 1 cup instant brown rice
• 2 cups vegetable broth or chicken broth, reduced sodium (see notes)
• 1 teaspoon dehydrated minced onion
• 1 teaspoon garlic powder or 4 cloves garlic
• 1/2 teaspoon ground ginger
• 1/8 teaspoon red pepper (optional)
• 2 cups medium diced peeled sweet potato or yam
• 1 can (14.5 ounces) diced tomatoes with liquid
• 1/2 teaspoon salt
• 1/2 cup creamy peanut butter
• 1 1/4 cups nonfat or 1% milk
• 3 cups baby spinach leaves, coarsely chopped
• 1/4 cup chopped dry roasted peanuts (optional)
• Green onion, thinly sliced (optional)

1. Combine first 9 ingredients in a soup pot. Bring to a boil, then turn down to medium low, cover and simmer for 10 minutes.

2. Stir in peanut butter and milk. Return to a gentle simmer and cook uncovered for 5 minutes.

3. Stir in spinach and cook until wilted, 2 to 3 minutes. Remove from heat. Top with peanuts and green onion, if desired.

Refrigerate leftovers within 2 hours.