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African Peanut Soup Recipe

by Global Cookbook

Ingredients

2 Tbsp. oil 2 med onions minced big pcs 2 lrg green peppers minced big pcs 4 x garlic cloves pressed 1 can whole tomatoes - (28 ounce) cut into quarters, juice reserved

10 c. vegetable stock 1/2 tsp coarsely-grnd black pepper 1/2 tsp dry crushed red chili peppers 1/2 c. raw brown rice 2/3 c. creamy peanut butter Crushed peanuts

Directions

1. In a large soup pot, heat the oil, then saute/fry the onions, green peppers, and garlic till they begin to brown. Cut in the tomatoes and cook over medium-high heat for about 10 min, stirring from time to time, till they cook down. Pour in the remaining tomato juice and the stock. Bring to a boil, add in the rice, then reduce heat and simmer, partially covered, for 45 min.
2. When ready to serve, stir in the peanut butter till it melts and the broth is smooth. Reheat to a simmer, then ladle into bowls and sprinkle with crushed peanuts.
3. It can serve equally well as a provocative first course for 8 people...or possibly as luncheon with salad and bread for 4.
4. Comments: This is really a pretty soup - juicy and intense, earthy and piquant. Many thanks to Canadian poet and novelist Jerry Newman for recommending it to me. (

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