This isn’t my recipe, but it’s one I’ve made multiple times. And guess what?
Yup, you read that right.
Though I hope you aren’t allergic to peanuts. If you are, stay away from this one…
Sorry for the lack of pictures on this one, though. If I manage to get time to make it again, I’ll add pictures to the post.
So… without further ado… 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
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
1. Heat oil in a large stock pot over medium high heat.
2. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning.
3. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
4. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Of course, I do have the nutrition facts… because duh… though this assumes you use chunky peanut butter with salt. If you use it without salt, you can subtract about 540.67 mg from the sodium. Also, I use the USDA Nutritional Database for nutrition facts of specific ingredients. For some reason, the only available vegetable stock I could find there was this one, which is… fine, but not quite what I was looking for (compare to the other non-brand/standard-reference stocks and broths in the database). So… anyways…
Serving Size – 1 cup (231 grams)
Servings Per Container – 15
- Calories from Fat 68.8
Total Fat 7.6 grams
- Saturated Fat 14 grams
- Trans Fat 0 grams
- Polyunsatured fat 1.8 grams
- Monounsaturated fat 4 grams
Cholesterol 0 milligrams
Potassium 171.53 milligrams
Sodium 594.46 milligrams
Total Carbohydrates 10.86 grams
- Dietary Fiber 2.07 grams
- Sugars 5.6 grams
Protein 4.4 grams
Vitamin A 297.7%
Vitamin C 47.9%
Vitamin E 34%
Vitamin K 3.1%
Vitamin B6 4.2%
Pantothenic Acid 1.2%