West African Peanut Soup

West African Peanut Soup

78
DRUMNWRITE 37

"Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"

Ingredients

1 h 20 m {{adjustedServings}} servings 458 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 777 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
  3. When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
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Reviews

78
  1. 97 Ratings

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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 ...

I was a Peace Corps volunteer in Guinea in West Africa and this is a very popular dish there. This recipe is more or less the same as what they make there. I've had this probably 200 times and I...

This is just like the groundnut soup here in West Africa. I add chicken to it and I use chicken broth instead of vegetable.