2 medium onions, chopped
2 tablespoons olive oil
2 large red bell peppers, chopped
1 (28 ounce) can crushed tomatoes, with liquid
4 cloves garlic, minced
8 cups vegetable broth or stock
¼ teaspoon pepper
⅔ cup extra crunchy peanut butter
½ cup uncooked brown rice
¼ teaspoon chili powder
Heat the oil in a large pot over medium-high heat. Cook the onions and peppers until lightly browned and tender, incorporating the garlic when almost done to avoid burning. Add the tomatoes, vegetable broth, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Add the rice, cover and simmer for an additional fifteen minutes or until the rice is tender. Stir in the peanut butter until just mixed and serve.
enjoy and don’t forget to share peanut soup