- 3 tablespoons of water or vegetable broth to saute the vegetables.
- 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 or vegetable broth
- 1/4 cup creamy all-natural peanut butter + the equivalent of 1/2 of peanut butter made from PB2 defatted peanut flour--& water. Follow the PB2 instructions. (It's available at Whole Foods & online through Bell Plantation) You want a total of 3/4 cup of peanut butter. 1/4 cup of the "real thing". 1/2 cup of PB2
- 1 Tablespoon fresh lemon juice
- Cayenne pepper, to taste.
Heat a large soup pot over medium heat. Saute the garlic & onions until soft, about 5 minutes. Cover & keep a check on them. Add some water if vegetables begin to stick & to deglaze the pan.
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 or vegetable broth.
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, & whisk until well blended. Add the lemon juice and cayenne to taste. Ladle into the soup bowls and serve.
The tastes improves overnight.