Obama's Kenyan Vegetable-Peanut Soup

I started making this soup about 16 years ago, when I serendipitously discovered the recipe in, Ginny Callan's  Beyond the Moon Cookbook, while browsing the "new book shelf" at my local library.

It's true comfort food.  I make it for friends who are ill & for family get-togethers.  It became a favorite of my mother-in-law, and she always asked me to make a batch when she came "up North" to visit.

It packs on the heat--it's thick & hearty--easy to make--and even though the ingredients may sound a little strange--everyone wants the recipe! Really.

Since going no-oil, & cutting down on nuts, I've eliminated the cooking oil, & cut down on the peanut butter in the recipe. 

The original recipe called for 3/4 of cup of peanut butter.  No wonder we all loved it!  Now, it's mostly made with PB2.

6 generous servings

 

• 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.