Ingredients Jump to Instructions ↓

  1. 1 tbsp canola oil

  2. 2 medium onion s, chopped into big pieces

  3. 1 large green bell pepper , cored, seeded, and chopped into big pieces

  4. 1 large red bell pepper , cored, seeded, and chopped into big pieces

  5. 2 tsp crushed garlic

  6. 1 can (28 oz) whole tomato es, each tomato cut into quarters, juice reserved

  7. 10 cups (2 1/2 quarts) chicken broth

  8. 1/2 tsp coarsely ground black pepper

  9. 1/2 tsp red pepper flakes

  10. 1/2 cup uncooked brown rice

  11. 1/2 cup creamy unsalted peanut butter

Instructions Jump to Ingredients ↑

  1. In a large soup pot, heat oil over medium-high, then sauté onions, bell peppers, and garlic until the onion and garlic begin to brown, about 5 minutes. Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes. Pour in tomato juice and broth and add black pepper and red pepper flakes. Bring to a boil over medium-high heat, add rice, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Serve hot.


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