Kwanzaa: African Peanut Soup

2 tablespoons olive oil2 medium onions, chopped2 large red bell peppers, chopped4 cloves garlic, minced1 (28 ounce) can crushed tomatoes, with liquid8 cups vegetable broth or stock1/4 teaspoon pepper1/4 teaspoon chili powder (optional)2/3 cup extra crunchy peanut butter1/2 cup uncooked brown riceHeat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve. Amount Per Serving  Calories: 222 | Total Fat: 12.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 222

Total Fat: 12.2gCholesterol: 0mgSodium: 558mgTotal Carbs: 23.5g    Dietary Fiber: 5.2gProtein: 7.4g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

View the original article here