West African Peanut Soup
This African peanut soup is made with a wonderful combination of bell peppers, tomatoes, brown rice, and peanut butter for a surprisingly different and delicious soup that everyone will enjoy. Add chili powder if you want some heat!
Ingredients
- 2 tablespoons olive oil
- 2 medium onions chopped
- 2 large red bell peppers chopped
- 4 cloves garlic minced
- 8 cups vegetable broth or stock
- 28 ounce can crushed tomatoes with liquid
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chili powder Optional
- ⅔ cup extra crunchy peanut butter
- ½ cup uncooked brown rice
Instructions
- Gather the ingredients.
- Heat oil in a large stock pot over medium-high heat. Add onions and bell peppers; cook and stir until tender. Stir in garlic and cook until fragrant, about 1 minute.
- Stir in vegetable stock, tomatoes, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
- Stir in rice; cover and simmer until rice is tender, about 15 minutes. Stir in peanut butter until well blended; serve.
Notes
Cook’s Note
This soup is often served with Fufu (mashed cassava and plantains), or you can add a dollop of sour cream on top and serve with crusty bread for dipping.