This tasty soup, which is shockingly unique and produced with an exotic blend of ingredients, is called African Peanut Soup. Serve with some crusty bread for dipping and a dollop of sour cream on top.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 large red bell peppers, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth or stock
- 1 (28 ounce) can crushed tomatoes, with liquid
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chili powder (Optional)
- ⅔ cup extra crunchy peanut butter
- ½ cup uncooked brown rice
Instructions
- Heat oil in a large stock pot over medium-high heat. Add onions and bell peppers; cook and stir until tender. Stir in garlic and cook until fragrant, about 1 minute. Stir in vegetable stock, tomatoes, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
- Stir in rice; cover and simmer until rice is tender, about 15 minutes. Stir in peanut butter until well blended; serve.
Reviews
Amazing! I have been making this soup every winter since 2009. I make it a few times each winter, and I love it! It’s an exciting mix of flavors, and my friends and family love it. Let it simmer for at least 45 minutes, and do add the chili powder – it’s not a spicy taste by any means, but it adds a necessary taste. I often make a half batch just for myself! Try it. You will not be disappointed! Personally, I add fresh chopped peanuts, and I use chicken broth sometimes. But, it’s great as written.
I’ve been making this soup for over a decade – easy-peasy and always a hit! Depending on the ingredients I happen to have on hand, I often increase the onion, red peppers, tomatoes, and/or garlic by up to 50% and it always turns out fine thanks to the versatility of this recipe. I also like to give the soup a couple of quick zaps with the immersion blender (puréing no more than ¼ of the soup) and then add a dash of salt and a few drops of fresh lime juice upon serving, to taste. Superb! Thank you very much for this wonderful recipe!
1st time I made it was ok… The 2nd time I added celery, carrots, peas and bumped up the chilli powder to a heaping 1 1/2 teaspoons.. much better with the extras the second time
Delicious. The first soup I made on my journey to become vegan. I didn’t know vegan could taste so good.
Love it! So good with Naan bread
Needs a little more spice. Some cayenne drastically improves it.
Thank you! It gets five stars because my kids all had seconds. My pickiest, health-conscious daughter had four bowls. I used the optional chili powder. I added salt because I used all-natural peanut butter.
Very tasty, would definitely make it again!
I’m not sure what I expected with this recipe. The concept was relatively unique and new to me, so I thought I’d try it. The biggest (maybe only) strike against it was that I found it bland. I found the spice/seasoning profile was far too light and there was no discernable peanut flavor. Making it again, I think I would triple the peanut butter and quadruple the spices. I would also experiment with basil or something similar to lift it up a bit.
Wow! This is a delicious soup! Wasn’t sure how I would like it but figured I would since I love peanut butter! I did increase the amounts of chili powder and pepper and also added a couple of cubed sweet potatoes I had on hand. I used basmati rice which cooks in 15 minutes vs closer to 45 minutes for brown rice. This recipe is a keeper!
So i used poblano peppers and a fair amount of ancho chilis. Used extra crunchy Jiff. It was awesome. Topped with cilantro and green onions. Only other item i changed was to use fire roasted whole tomatoes. I drained them and cut them up, and then sautéd with the onions. Added the tomato juice with the stock. I let it sit for a few hours as i always do with soup. I didn’t have brown rice so used white. Think brown would have been better, but it was still a success. i will for sure be making this again.
I added the rice at the beginning of the simmer process to make it less al dente.
This was very good! I made it last night at half the servings with a few changes and had it again today for lunch. Like many soups it tasted much better the next day. The changes I made are that I took other reviewers advice and added cilantro and fresh lime juice during cooking and topped each bowl of soup with some roasted peanuts and sour cream. I also added some chile and lime salt spice. I cut the rice out (I try not to carb it up too often). The BIGGEST change I made was to the peanut butter, but hear me out! I realized I only had honey roasted peanut butter on hand, then remembered I had PB Fit powder. I used about 3 large spoonfuls. I really liked that it added the peanut butter flavor without making the soup too thick or heavy. Delicious starter recipe, next time adding chicken for sure!
I love it! I followed the recipe as is but also added 1 sweet potato. More chili powder and 1 teaspoon of Cumin, or more. lots more pepper! I used natural peanut butter.
Very good! Unique yet familiar. Changes I made: -added a block of tofu: adds protein & volume without changing flavor much lol -added 1/2 sweet potato per other reviewer’s suggestions. worked very well -I made a 1/2 recipe, but kept the full amount of PB!!! Why not. It was decadent. Probably still good with the “correct” amount but delicious with double ;P -I don’t feel that the rice added much. maybe if I hadn’t added the sweet potato would have noticed it more. I think you can skip the carbs & leave the rice out, OR, maybe serve over rice instead. If I make again, I’ll add some chopped peanuts on top, & serve over basmati rice
Bland and flavorless….. Even with Chili powder added.
This works very well, but I agree with the other reviews that it needs a lot more spice/heat than as written. I’m still giving it 5 stars because it’s easy enough to increase the spice level to your taste. I added red pepper flakes in addition to doubling the chili powder. I also added in some canned chickpeas along with the rice and that was good, but it’s good as written, too. Thanks for this soup!
Followed to the T and it tasted soooooo good
Heavenly flavors and so easy to up spice if you want. Best soup I’ve made in ages!
Love it. I can’t eat dairy and thought peanut soup was lost to me. Not so. This is a rich soup with veggies. I did put in 2 T of grated ginger as I had read it in similiar recipes. Very good, plan on sharing at next potluck as it goes together easily.
Delicious soup!!! I upped the spices a bit to suit our tastes and added cooked brown rice to bowls individually.