Sunday, August 10, 2008

CrockPot African Peanut Soup

  • 1 yellow onion, diced
  • 2 green onions, chopped
  • 2 red bell peppers, chopped
  • 4 cloves minced garlic
  • 1 28 oz can of crushed tomatoes, with liquid
  • 8 cups vegetable broth
  • 1/4 t black pepper
  • 1/4 - 1/2 t chili powder
  • 1/2 cup uncooked brown rice
  • 1 cup peanut butter (to add later)
  • dollop of sour cream and a bit of tabasco sauce (optional)
  1. wash and chop all of the vegetables, and put into the crock. Add the entire can of tomatoes, the uncooked rice, and the spices.
  2. pour in the vegetable broth.
  3. cover and cook on low for 6-8 hours, or on high for about 4. The soup is done when the onions are fully cooked and are translucent.
  4. stir in peanut butter, and cook on high for 20-30 minutes, or until fully heated through.
  5. serve with a dollop of sour cream and a touch of tobasco sauce

Found On: A Year Of CrockPotting