Wednesday, January 18, 2012

African Peanut Soup

This is one of those recipes that I don't make very often, but wish I made more because it is so delicious and satisfying. It is an extremely variable recipe, in addition to the ingredients below you could throw in pretty much whatever extra veggies you like or happen to have on hand: carrots, cauliflower, fennel, whatever. For a vegan soup, it offers that strong flavor that usually only meaty soups provide. Delicious!


African Peanut Soup


  • 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 (I prefer to use 1 14-oz can tomatoes, and 1 1/2 cups salsa)
  • 8 cups vegetable broth or stock (or water)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder (optional)
  • 2/3 cup extra crunchy peanut butter (I use smooth too if it is all I have)
  • 2/3 cup uncooked brown rice or barley


  1. 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 (or tomatoes and salsa) vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
  2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

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