West African Tomato Peanut Soup

• 2 Tablespoons Olive Oil
• 1-1/2 whole Sweet Onions, Finely Diced
• 1 whole Extra-large Red Bell Pepper, Diced
• 7 cloves Garlic, Minced
• 1 can (15 Oz) Roasted Diced Tomatoes
• 1 can (15 Oz) Salsa (mild, Medium, Or Hot)
• 8 cups Chicken Or Vegetable Broth
• 1/4 teaspoons Pepper
• 1/4 teaspoons Crushed Red Pepper
• 1/2 cups Uncooked Long-grain Brown Rice
• 2/3 jars (180z) Crunchy Peanut Butter (preferably All-natural Because It Has A Stronger Peanut Taste)

1. Heat olive oil in a large pot over medium-high heat. Cook onion, bell pepper, and garlic until softened and lightly browned. This will probably take about 5 minutes.
2. Next, stir in tomatoes (with their juice), salsa, broth, pepper, and red pepper. Simmer, uncovered, for 15 minutes.
3. Now add in rice and stir. Reduce the heat, cover and simmer for 35 minutes or until rice is cooked.
4. Once rice is cooked, add the peanut butter and quickly whisk to incorporate. Return the soup to a simmer to heat and then serve.
5. *If the soup is too spicy you can cool it down by either adding more peanut butter and broth or by whisking in some coconut milk.

olive oil, sweet onions, red bell pepper, garlic, tomatoes, salsa, chicken, ubc, ubc, brown rice, crunchy

Taken from tastykitchen.com/recipes/soups/west-african-tomato-peanut-soup/ (may not work)