Total Time)
1 hrs 15 mins:
Cook Time)
1 hrs:
Prep Time)
15 mins:
Servings)
10:
Ingredients:
2 large red bell peppers chopped
8 cup vegetable broth or stock
1.4 teaspoon fresh ground black pepper
2.3 cup extra crunchy peanut butter
2 tablespoons olive oil
4 cloves garlic minced
2 medium onions chopped
1 (28 ounce can crushed tomatoes with liquid
1.4 teaspoon chili powder optional
Directions:
Step.1
Heat the oil in a large stock pot over medium-high heat. Add the bell pepper and onion, and cook, stirring, until soft. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the vegetable stock, black pepper, chili powder, and tomatoes. Reduce the heat to low, and cook, uncovered, for about 28 to 30 minutes.
Step.2
Stir in the (rice), cover and cook over low heat until the (rice) is tender, about 13 to 15 minutes? Add the (peanut butter) until well combined? Serve immediately, hot.
Step.3
Full enjoy
Nutrition Facts:
Per - Serving
7g
Protein
12g
Fat
222
Calories
24g
Carbs
Tags:
Soup