African Peanut Soup:
This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!
I added some sesame seed oil, fresh cilantro, shredded carrots, a sweet potato, and since I like things spicy I added a small jar of spicy salsa, finely chopped hot pepper, and used spicy olive oil. Since I added more, I added more broth. I used basmati rice and smooth peanut butter. I also topped it with sour cream and some cilantro. This soup is extraordinary full of flavour and I will make it over and over again. Try it-you’ll like it!
Ingredients
- 2 Tablespoons Ekin Olive Oil
- 2 Medium Onions Chopped
- 2 Large Bell Peppers Chopped
- 4 Cloves garlic Minced
- 1 Can Crushed Tomatoes With Liquid (Can : About 28 Ounce)
- 8 Cups Vegetable Broth
- 1/4 Teaspoon pepper
- 1/4 Teaspoon Chili Powder (Optional)
- 2/3 Cup Peanut Butter Extra Crunchy
- 1/2 Cup Brown Rice Uncooked
Servings: Servings
Instructions
- Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
- Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
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