West African Peanut Soup

Recipe View 2 mins In a large stock pot, heat olive oil over medium-high heat. (2 minutes)

Recipe View 5 mins Add diced onions, chopped bell peppers, and minced garlic. Cook, stirring occasionally, until softened and lightly browned. (Approximately 5 minutes)

Recipe View 2 mins Stir in the canned tomatoes with their juice, vegetable broth, black pepper, and red pepper flakes. Bring to a simmer, uncovered. (Approximately 2 minutes)

Recipe View 15 mins Reduce heat to medium-low and simmer gently for 15 minutes, allowing the flavors to meld.

Recipe View 1 mins Add uncooked rice to the soup, stirring well to combine. (1 minute)

Recipe View 25 mins Reduce heat to low, cover the pot, and simmer for 25 minutes, or until the rice is tender and the soup has thickened. Stir occasionally to prevent sticking.

Recipe View 2 mins Once the rice is cooked, whisk in the creamy peanut butter until fully incorporated and the soup is smooth. (2 minutes)

Recipe View 5 mins Return the soup to a gentle simmer for 5 minutes, stirring constantly, to ensure the peanut butter is fully integrated and the soup is heated through.

Recipe View Serve hot, garnished generously with chopped roasted peanuts for added texture and flavor.