African Peanut Butter Soup
From ‘The World's Greatest Peanut Butter Cookbook”
by Linda Romanelli Leahy
- 2 tablespoons vegetable oil
- 2 red bell peppers, seeded and chopped
- 2 medium onions - about 2 cups, chopped
- 3 garlic cloves, mashed
- 4 cups chicken or vegetable broth
- 1(28-ounce) can crushed tomatoes
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground red pepper
- 2 cups cubed cooked chicken or vegetarian substitute (I like Quorn)
- ½ cup raw rice
- 1 cup peanut butter
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In a large Dutch oven, heat oil over medium-high heat. Add peppers,
onion and garlic. Cook 10 minutes, stirring frequently, until vegetables are
lightly browned and wilted.
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Reduce heat. Add broth, tomatoes, spices and 4 cups water. Simmer,
uncovered, for 45 minutes, stirring occasionally.
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Add chicken and rice. Cook 20 mm utes. Whisk in peanut butter until
well blended. Cook 10 minutes longer, stirring occasionally. Serves six.