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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Healthy bonus Vitamin C from the bell peppers, B6, and potassium from the tomatoes Ingredients:
1 tbsp canola oil |
2 medium onions, chopped into big pieces |
1 large green bell pepper, cored, seeded, and chopped into big pieces |
1 large red bell pepper, cored, seeded, and chopped into big pieces |
2 tsp crushed garlic |
1 can (28 oz) whole tomatoes, each tomato cut into quarters, juice reserved |
10 cups (2 1/2 quarts) chicken broth |
1/2 tsp coarsely ground black pepper |
1/2 tsp red pepper flakes |
1/2 cup uncooked brown rice |
1/2 cup creamy unsalted peanut butter |
Directions:
1. In a large soup pot, heat oil over medium-high, then sauté onions, bell peppers, and garlic until the onion and garlic begin to brown, about 5 minutes. Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes. Pour in tomato juice and broth and add black pepper and red pepper flakes. Bring to a boil over medium-high heat, add rice, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Serve hot.
2. Nutritional analysis per serving 233 calories, 12.2 g fat (1.5 g saturated fat), 24.1 g carbohydrates, 7.6 g protein, 3.9 g fiber Nutritional analysis provided by Self
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