2 tablespoons olive oil2 medium onions, very finely diced2 large bell peppers, (any color) finely chopped6 large cloves garlic, minced1 (28 ounce) can chopped tomatoes with juice8 cups vegetable broth1/4 teaspoon pepper1/4 teaspoon red pepper flakes1/2 cup uncooked rice1 (18 ounce) jar creamy peanut butterchopped roasted peanuts (optional)Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes. Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender. When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired. Amount Per Serving Calories: 458 | Total Fat: 32.8g | Cholesterol: 0mg view all reviews » I have made this many times, and while it is wonderful as is, I have tweaked it to make it a little healthier. First, I add some carrots and celery to increase the veggie content, and only use about 3/4 - 1 cup peanut butter, which is plenty. If you find this is not thick enough, I sometimes make a cornstarch slurry to give it the same consistency as the original. I also use fire-roasted tomatoes in this, as it adds a particular rustic flavor to it. Either way, this soup is requested all the time at my work parties! Was this review helpful? [ YES ] 22 users found this review helpful I have made this many times, and while it is wonderful as is, I have tweaked it to make it a...
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