Thursday, January 28, 2010
African Peanut Soup
This is a recipe I found on the internet for a "soup swap" being hosted by my Mom's group at our church. It had 13 wonderful reviews and it sounded really good. I tasted the soup and liked it. I'll have to make this another time to have it as a meal (since I gave it away).
2 T olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (14 oz) can crushed tomatoes with liquid
1 (12 or 14 oz) container of chunky salsa
8 cups chicken broth or stock (can use vegetable also)
1/4 t pepper
1/4 t chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
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, salsa, chicken stock, pepper and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover and simmer for another fifteen minutes or until rice is tender. Stir in peanut better until well blended and serve. (You can serve this with a dollop of sour cream in it.)