West African Peanut Soup

Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!


Recipes · Soups, Stews and Chili Recipes · Soup Recipes · Vegetable Soup Recipes


Prep Time: 20 mins
Cook Time: 1 hrs
Servings: 10
Total Time: 1 hrs 20 mins
Yield: 10 servings

Ingredients

Ingredients List

  • 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

  • ¼ teaspoon pepper

  • ¼ teaspoon red pepper flakes

  • ½ cup uncooked rice

  • 1 (18 ounce) jar creamy peanut butter

  • ½ cup chopped roasted peanuts


Directions

  1. 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.

  2. Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.

  3. When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.


Nutrition Facts (per serving)

Nutrition Facts
459 Calories
33g Fat
31g Carbs
17g Protein


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