WEST AFRICAN PEANUT SOUP

Ingredients

• 2 Tablespoons Olive Oil
• 2 Medium Onions
  • Diced
• 2 Large Red Bell Peppers
  • Finely Chopped
• 6 Large Cloves Garlic
  • Minced
• 1 28-Ounce Can Chopped Tomatoes with Juice
• 8 Cups Vegetable Broth
• Umami Number 5
• 1/4 Teaspoon Pepper
• 1/4 Teaspoon Red Pepper Flakes
• 1/2 Cup Uncooked Rice
• 1 Full 18-Ounce Jar Creamy Peanut Butter
• Chopped Roasted Peanuts 
• Baked Tofu

Directions

1. Heat olive oil in a large stock pot over medium-high heat.
   
   
2. Cook onion, bell pepper and garlic until lightly browned, about 5 minutes.
   
   
3. Stir in tomatoes with their juice, vegetable broth, pepper and red pepper flakes.
   
   
4. Simmer uncovered for 15 minutes.
   
   
5. Add rice to soup and stir. Reduced heat, cover and simmer 25 minutes or until the rice is tender.
   
   
6. When rice is cooked, whisk in peanut butter and return to a simmer and serve.
   
   
7. Garnish with chopped roasted peanuts and baked tofu, if desired.

Notes:
Wow wow. That’s a lot of peanut butter…