African Peanut Soup

African Peanut Soup

Artisan Kitchen

Executive Chef Karla Lawrence

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 large red bell peppers, chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes, with liquid
  • 8 cups chicken broth or stock
  • 1/4 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 2/3 cup peanut butter
  • 1/2 cup uncooked basmati rice
  • 3/4 chopped peanuts
  • Coconut milk

Directions

Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.

Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, Garnish with peanuts, drizzle some coconut milk and serve.

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