Easy African Peanut Soup
Tomatoes and peanut butter? Yes! The first time I tried this peanut soup at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!
Ingredients
- 2 tablespoons olive oil
- 2 medium onions very finely diced
- 2 large bell peppers (any color) finely chopped
- 6 large cloves garlic minced
- 28 ounce can chopped tomatoes with juice
- 8 cups vegetable broth
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- ½ cup uncooked rice
- 18 ounce jar creamy peanut butter
- ½ cup chopped roasted peanuts
Instructions
- Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
- Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
- When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.