Peanut Soup

Snow always puts me in the mood for soup so last night I made up a batch of a rib-sticking, tasty West African peanut soup.  I first tried a peanut soup last year at one of my favorite restaurants, Prairie Bay.   I liked it so much I had to try making it myself.  I found this recipe and I've only made very slight adjustments to it. 

I like making this soup because it's simple but yields a hearty soup that even my kids like.  The chopped peanuts add a great texture against the creaminess of the peanut butter.  The recipe makes a lot so I always have extra to freeze and it keeps wonderfully.  Plus, the smell of the onions, garlic, and peppers cooking makes my kitchen smell like happiness.

Ingredients

2 tbl olive oil
2 med onions, finely diced
2 large bell peppers, finely chopped
6 cloves of garlic, minced
1 28 oz. can of chopped tomatoes with juice (I always add more, either canned or fresh)
8 cups vegetable or chicken broth
1/4 tsp pepper
1/4 tsp red pepper flakes
1/2 cup uncooked rice
1 18 oz. jar of creamy peanut butter (note: you're looking for peanut flavor, not sugar so try to find the natural stuff, it's usually in the refrigerator case at the grocery store)
2/3 cup coarsely chopped peanuts, shells and skins removed

Directions

1.  Heat olive oil in a large stock pot over medium-high heat.  Cook onion, bell pepper, and garlic about 5 minutes.  Stir in tomatoes with their juice, 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, stir in chopped peanuts, return to simmer, and serve. 

Do you have a favorite soup recipe to share?