Peanut Soup
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsps
Canola Oil2 tsps
Crushed Garlic10 cups
Chicken Broth (2 1/2 quarts)1 tsps
Red Pepper FlakeDirections:
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
2
Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes
3
Pour in tomato juice and broth and add black pepper and red pepper flakes
4
Bring to a boil over medium-high heat, add rice, then reduce heat to low
5
Simmer, partially covered, 45 minutes
6
Add peanut butter all at once, stirring until it melts
7
Bring soup to a simmer
8
Serve hot
9
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
10
Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes
11
Pour in tomato juice and broth and add black pepper and red pepper flakes
12
Bring to a boil over medium-high heat, add rice, then reduce heat to low
13
Simmer, partially covered, 45 minutes
14
Add peanut butter all at once, stirring until it melts
15
Bring soup to a simmer
16
Serve hot