Zesty Peanut Soup

This soup is one that you can make ahead because it tastes even better the next day. The rice cooks into the soup and acts as a thickener.

Serves 8

Ingredients:

• 1 large sweet onion, peeled and diced
• 2 green onions, cleaned and diced
• 2 red bell peppers, seeded and diced
• 4 cloves of garlic, peeled and minced
• 1 (28-ounce) can diced or crushed tomatoes
• 8 cups vegetable broth
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon chili powder
• ½ cup brown rice
• 1 cup peanut butter
• Salt
• Optional: Sour cream
• Optional: Roasted or dry-roasted peanuts, chopped
• Optional: Hot sauce, to taste

1. Add the onions, bell peppers, garlic, tomatoes, broth, black pepper, chili powder, and rice to the slow cooker. Stir to combine. Cover and cook on low for 8 hours or until the onion is transparent and the red bell pepper is tender.
2. Stir in the peanut butter. Increase the heat to high, cover, and cook for 30 minutes or until heated through. Taste for seasoning; add salt and additional black pepper if needed.
3. To serve, ladle into soup bowls. If desired, add a dollop of sour cream and chopped peanuts to each serving. Have hot sauce available for those who wish to add it to their soup.