West African Peanut Soup

Tomatoes and peanut butter? YES! The first time I tried this 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!

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 459 Calories

Ingredients

• 2 tablespoons olive oil
• ¼ teaspoon red pepper flakes
• ½ cup uncooked rice
• ¼ teaspoon pepper
• 1 (28 ounce) can chopped tomatoes with juice
• 1 (18 ounce) jar creamy peanut butter
• ½ cup chopped roasted peanuts
• 6 large cloves garlic, minced
• 8 cups vegetable broth
• 2 medium onions, very finely diced
• 2 large bell peppers, (any color) finely chopped

Recipe Instructions

Step 1

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.

Step 2

Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.

Step 3

When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.