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African Peanut Soup

Photo: Sang An
Prep time 10 mins
Other time 20 mins
Yield Makes 4 to 6 servings

Ingredients

  • 1 tablespoon peanut oil
  • 1 clove garlic, minced
  • 1 28-ounce can chopped tomatoes, undrained
  • 1 6-ounce can tomato paste
  • 1/2 cup creamy peanut butter
  • 4 cups chicken broth
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 cup white rice
  • 6 scallions, chopped
  • 1/4 cup salted peanuts, roughly chopped

Nutrition Information

  • calcium 64.97 mg
  • calories 440.59
  • caloriesfromfat 39 %
  • carbohydrate 55.1 g
  • cholesterol 0 mg
  • fat 19.34 g
  • fiber 6.93 g
  • iron 3.65 mg
  • protein 16.71 mg
  • satfat 3.77 g
  • sodium 1179.24 mg

How to Make It

  1. In a medium saucepan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt and whisk to combine. Bring to a boil. Add the rice, reduce heat to low, cover, and cook for 20 minutes. Ladle into individual bowls and garnish with the scallions and peanuts.

    Tip: For a more substantial soup, add an additional spoonful of cooked rice to the bowl with the scallions and peanuts.