3 tablespoons canola oil
6 large garlic cloves, peeled and minced (this is the hardest part)
2 cups chopped onions (2 large onions) I use 2 large Spanish onions & don't bother measuring
1 large red bell pepper, seeded & cut into thin, 1 inch long slices
1 large green bell pepper, seeded and cut into thin, 1 inch long slices
2 cups sliced mushrooms (1/2 pound)
One 28-ounce can crushed tomatoes (no salt)
1/2 cup uncooked brown rice
1/4 tsp. dried red pepper flakes (or to taste)
1/2 tsp. salt
4 Cups of water
3/4 cup creamy all-natural peanut butter
1 Tablespoon fresh lemon juice
Cayenne
Heat the oil in a large soup pot over medium heat. Saute the garlic & onions until soft, about 5 minutes. Stir in the red and green peppers and mushrooms, and cook just until tender, 3 to 4 minutes more.
Add the tomatoes and their juice to the soup pot, along with the rice, red pepper flakes, salt, and 4 cups of water.
Bring the soup to a simmer, and cook, partially covered, until the rice is tender, about 45 minutes, stirring occasionally.
Whisk the peanut butter into the soup until well blended. Add the lemon juice and cayenne to taste. Ladle into the soup bowls and serve.
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