RECIPE THURSDAY

As wintertime sets in, and the nights get colder, I turn to soups to make me feel comforted and sastified. Here is a recipe I found several years ago that sounded strange, but is, in fact, one of the most delicious soups I've ever tasted.
Enjoy.

AFRICAN PEANUT SOUP

(yummy with crusty bread)
serves 10-ish

WHAT YOU NEED:
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with
liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice

HOW TO MAKE THE MAGIC HAPPEN:
1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
2. Stir in rice, cover, and simmer another fifteen to twenty minutes or until rice is tender. Stir in peanut butter until well blended, and serve.