Liberian peanut soup

Ingredients for 6 servings:

• 2 tbsp olive oil
• 2 onions
• 2 bell peppers
• 6 garlic cloves
• 1 can of tomatoes, approx. 400 g
• 2 liters of vegetable broth
• ½ tsp pepper
• ½ tsp chili powder
• 125 g rice
• 1 jar peanut butter, approx. 350 g
• 100 g peanuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

vegan

Dice the onion, garlic, and bell pepper. Heat the oil in a pot. Add the onion, bell pepper, and garlic and fry over medium heat until the vegetables are lightly browned. This takes about 5 minutes. Add the canned tomatoes, vegetable stock, pepper, and chili, and simmer for 15 minutes. Stir in the rice and mix. Reduce the heat and simmer the soup for 25 minutes, or until the rice is cooked through, checking occasionally to make sure nothing sticks to the bottom and burns. Once the rice is cooked through, add the peanut butter and bring the soup back to a boil. Serve the soup with the peanuts.