With this loaf, pumpkin bread is elevated to a whole new level. I came up with this one day when considering ways to extend the moistness of pumpkin bread. Coconut milk is a remedy!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, very finely diced
- 2 large bell peppers, (any color) finely chopped
- 6 large cloves garlic, minced
- 1 (28 ounce) can chopped tomatoes with juice
- 8 cups vegetable broth
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- ½ cup uncooked rice
- 1 (18 ounce) jar creamy peanut butter
- ½ cup chopped roasted peanuts
Instructions
- 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.
Reviews
I love it. It’s almost addictive. It’s the peanut butter that gives it such a great flavor.
Delicious! I scaled this recipe down to one serving (since I’m just cooking for one!), and here’s what I did (in case anyone else needs the measurements for one): 50 grams of smooth peanut butter (didn’t have crunchy) A cup and a quarter of chicken broth, occasionally adding water 6 grams of basmati rice Around an eight of a teaspoon red pepper flakes 50 grams of red bell pepper 6 grams of garlic 137 grams grape tomato 32 grams of onion A few shakes of pepper 2 grams olive oil The meal turned out wonderfully. My calories amounted to 425 for my serving. I think next time I will put in a touch more red pepper, and perhaps some sweet potatoes like another reviewer suggested.
Do not make unless you really like peanut butter. This is quite good, but very rich. I recommend taking half the portion you normally would to start. I followed recommendations and added a chopped sweet potato. I’m glad I did. I used half vegetable broth and half water to keep it vegetarian. When adding the peanut butter do a little at time and taste after each addition. I ended up adding about 10 oz and that was plenty for me. I might add more rice and pepper to it to help cut the richness. Overall a very unique soup. I’ll make it again though not super often.
I make this for my husband for a surprise cause he come from Africa and since we together he only eat food from my culture unless on rare times when he cook. I want to surprise him with one thing I can make that was a African dish. it never hard to make and he friend who come from Africa too, and everybody eat and loved it. I want to learn to make different food from different countries especially Africa for my husband, chinese, japanese, Taiwanese, everywhere other than island food that I can already cook. thanks for a delicious recipe
This was great. I added carrots, used about 1 1/4 cups peanut butter and used chix stock for half of the water requirement. I served over Quinoa.
This is very easy to make. It is a wonderful wintertime soup – hearty and satisfying. I used a bit more peanut butter – by mistake when I first made it and ended up with more of a chowdery consistency. I added a bit of water & broth and voila! My own version of condensed soup. I now keep a bag or two of the condensed soup in my freezer for a quick and easy lunch or supper with sandwich.
i used chicken broth instead of vegetable broth also i added habanero peppers and only used 5 ounce oz of peanut butter i let simmer for about an hour after i added peanut butter.
i used chicken broth instead of vegetable broth also i added habanero peppers and only used 5 ounce oz of peanut butter i let simmer for about an hour after i added peanut butter.
I substituted white potatoes for the sweet potatoes because that was all that I had at the time. My future husband is from Ghana Africa and he love it!! The only thing he questioned was the use of the chunky peanut butter because it is normally make with smooth peanut butter. I did make it spicy because he likes spicy food. I will make it again but next I will use smooth peanut butter.
Really good. I love west African Peanut. I made a spin-off of this when I didn’t have all the ingredients. I used 1 can of Campbell’s tomato bisque and one can of harvest tomato, one can water, 1/2 cup peanut butter, 1/2 tbsp halved roasted peanuts, 1 tbps vegetable oil, small handful egg noodles, 1 tbsp minced onions, 1 tsp fresh ground pepper, 1/2 tsp chili powder, 1/2 tsp paprika. Add extra onion and pepper to taste. Simmer all in pan til noodles are soft. Yum. Wish I had chicken.
As a vegan, I try hard to find recipes I can serve to my omnivore friends and family that will satisfy their taste buds. This one is a crowd pleaser!
This was good–it reminded me a lot of the “fancy ramen” I make when we’re feeling poor, where I just take cheap 50 cent ramen packets, cook it, add some veggies and a scoop of peanut butter. So to make it fancier, I added African spices and seasoning. Probably wouldn’t make again following this exact recipe, but definitely good, still as this was no doubt a lot healthier than the “fancy ramen.”
Delicious! A favorite soup for a chilly weekend supper. I get asked for this recipe quite a bit. I add sratcha red pepper sauce for extra spice.
This was awesome. I was super skeptical but I had a lot of natural peanut butter to use up and I’m so glad I made this. I used a homemade lamb stock instead of vegetable stock, added chunks of beef stew meat, and a little kosher salt at the end. I love this soup!
I love peanut butter but the peanut butter taste overpowered any other flavor in this soup. I am going to make it again but use ½ the amount of peanut butter and then I think it would be great.
Very tasty. I would advise adding the peanut butter GRADUALLY until you have it to your level of “peanut buttery-ness”, because it can get overwhelmingly rich.
This was a nice hearty soup. I followed the recipe pretty closely…only changes I made were to half the recipe, used chicken broth instead of veggie broth and brown rice that I cooked separately. Once the soup was done, I added some of the cooked rice and blended with my immersion blender until it was nice and smooth. Served with a scoop of cooked rice and a sprinkling of cinnamon….very yummy!
This was delicious. Even my meat-n-potatoes-preferring dad loved it.
I thought the taste was phenomenal! So different from anything I have ever tasted, but made with ingredients I eat almost every day! Warm, comforting, creamy, with a hint of spice…. BUT, since it was such a different taste I was pretty much the only one who liked it. Therefore, in reference to being a crowd-pleaser I have rated it 4 stars.
I just finished cooking, and my family keeps sneaking a cup here and there—they love it! I didn’t alter much—though I saved the red pepper for people to add individually ( I have little ones that aren’t crazy about it), and was surprised it thickened up like it did. Definitely saving! Thanks!! :O)
This soup is AWESOME! I had it for the first time in 2008 at a writers’ retreat. The retreat took place at Lake Logan, NC and the staff there made this our first night. They ended up handing out quite a few copies of the recipe as everyone really loved it. It’s just the right spicy, so very tasty, and not too difficult to make. Perfect.