Peanut Butter Vegetable Chicken Soup

Original recipe came from allrecipes.com but I modified the directions based on comments below the recipe.
     Steve says he likes this soup. I like the fact that it used up a variety of leftover vegetables :)

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 8 cups chicken broth
• 2 cups diced, cooked chicken meat
• 1 cup peeled and cubed potatoes
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup broccoli florets
• 1 cup canned whole tomatoes, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup peanut butter
• 1 tablespoon chopped fresh parsley
• salt to taste
• ground black pepper to taste

Directions

1. Heat 2 tbsp of olive oil. When hot, add celery, onions, garlic until soft. In a large stock pot, combine the broth, chicken, and the rest of the vegetables. Bring the soup to a boil, and then reduce heat to medium. Cook for about 8 minutes, till vegetables are tender.
2. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.