Serves 6
Because peanuts are an abundant crop in Africa and a good, inexpensive source of protein, peanut soup can be found in many African countries. Traditionally, African peanut soups begin with whole peanuts that are ground to a paste, but beginning with peanut butter is infinitely more convenient.
Gluten Free
Soy Free
1 tablespoon neutral vegetable oil or 1/4 cup water
1 large yellow onion, chopped
1 large red bell pepper, diced
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes, undrained
5 cups vegetable broth
1/2 cup brown rice
1/2 teaspoon red pepper flakes
Salt and ground black pepper
2/3 cup peanut butter
2 tablespoons chopped roasted peanuts
Heat the oil or water in a large pot over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until softened, about 5 minutes.
Stir in the tomatoes, their juice, and the broth. Bring to a boil. Add the rice, red pepper flakes, and salt and pepper to taste. Reduce the heat to low and simmer, partially covered, until the rice is tender, about 40 minutes.
Ladle about 1 cup of broth into a small bowl, add the peanut butter, and stir until smooth. Stir the peanut butter mixture back into the soup until it is incorporated. Serve hot, sprinkled with the chopped peanuts.