West African Peanut Soup
Preparation Time: About 1 hour
Makes 10 Servings
Difficulty Level: 1/5
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 (optional)
- 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.
Remarks from Experience
This is probably my favorite soup ever. You wouldn’t expect the combination of tomatoes and peanut butter to be utterly amazing, but it totally is. A great aspect of this recipe is that it’s totally vegan, so you can serve it to nearly everyone. It also freezes well, making it ideal for smaller families who wouldn’t finish a whole pot of soup in one sitting.
Source
My husband first encountered West African peanut soup, ironically enough, when he was staying with a white family in Massachusetts. Wanting to make it for me, he found the recipe here, at allrecipes.com.
