African Peanut Soup

1/4 cup olive oil

2 medium onions, chopped

1 large red bell pepper, chopped

1 large green bell pepper, chopped

4 cloves garlic, minced

8 cups vegetable broth

28 oz. Crushed tomatoes with liquid

1/4 tea. Black pepper

1/2 tea. Chili powder

1/4 tea. Red pepper flakes

1/2 cup uncooked brown rice

1 cup crunchy peanut butter

1/4 cup chopped peanuts, for serving

Sour cream, optional

In a large stock pot, heat the oil on medium-high heat. Add the chopped onions and bell peppers and cook for about 7 minutes, or until soft and browned on the edges. Add the garlic and cook another half a minute. Add the vegetable broth, tomatoes and their liquid, and the spices. Turn the heat down to low and let simmer for 40 minutes. Add the rice to the pot and cover. Let simmer for 20 minutes more, or until the rice is tender. Add the peanut butter and stir until everything is combined. 

Top with chopped peanuts and sour cream before serving.

Makes 8 servings, but you can freeze half.

Freezing Instructions: You can also freeze peanut soup in the freezer for up to 3 months by using a sealable container or freezer bag. To re-heat, thaw in the fridge overnight and then microwave when ready to eat.