Peanut Soup

Name: Peanut Soup
Ingredients: 1 tbsp canola oil; 2 medium onions, chopped into big pieces; 1 large green bell pepper, cored, seeded, and chopped into big pieces; 1 large red bell pepper, cored, seeded, and chopped into big pieces; 2 tsp crushed garlic; 1 can (28 oz) whole tomatoes, each tomato cut into quarters, juice reserved; 10 cups (2 1/2 quarts) chicken broth; 1/2 tsp coarsely ground black pepper; 1/2 tsp red pepper flakes; 1/2 cup uncooked brown rice; 1/2 cup creamy unsalted peanut butter

11 ingredients

1 steps

Ingredients

1 tbsp canola oil
2 medium onions, chopped into big pieces
1 large green bell pepper, cored, seeded, and chopped into big pieces
1 large red bell pepper, cored, seeded, and chopped into big pieces
2 tsp crushed garlic
1 can (28 oz) whole tomatoes, each tomato cut into quarters, juice reserved
10 cups (2 1/2 quarts) chicken broth
1/2 tsp coarsely ground black pepper
1/2 tsp red pepper flakes
1/2 cup uncooked brown rice
1/2 cup creamy unsalted peanut butter

Directions

1

In a large soup pot, heat oil over medium-high, then saute onions, bell peppers, and garlic until the onion and garlic begin to brown, about 5 minutes. Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes. Pour in tomato juice and broth and add black pepper and red pepper flakes. Bring to a boil over medium-high heat, add rice, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Serve hot.