African Peanut Soup

Yield: 6 gallons

11/2 cups olive oil
5 lbs. onions, chopped
4 lbs. red bell peppers, chopped

11/4 cups garlic, minced
1 can diced tomatoes, with liquid
6 gal. vegetable broth
1 Tbsp. pepper
1 Tbsp. chili powder
6 cups uncooked rice
8 cups peanut butter

  1. Heat oil over medium high heat. sauté onions and peppers until lightly browned and tender. add garlic.
  2. stir in tomatoes, vegetable broth, pepper and chili powder. reduce heat to low and simmer, uncovered, for 10 minutes.
  3. stir in rice; cover and simmer 15 minutes or until rice is tender. stir in peanut butter until well-blended; serve.

Recipe from Petra Norton, Retail Dining Chef, Purdue Memorial Union, Purdue University, West Lafayette, IN.