West African Peanut Soup

Ingredients

Original recipe makes 10 servings Change Servings

• 2 tablespoons olive oil
• 2 medium onions, very finely diced
• 2 large bell peppers, (any color) finely chopped
• 6 large cloves garlic, minced
• 1 (28 ounce) can chopped tomatoes with juice
• 8 cups vegetable broth

• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup uncooked rice
• 1 (18 ounce) jar creamy peanut butter
• chopped roasted peanuts  
  
  
  • PREP
    20 mins
  • COOK
    1 hr
  • READY IN
    1 hr 20 mins
    

    Directions

  • 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.