in sreach of the perfect peanut soup

I had it once in virginia and it was fabulous. Have not found the recipe since. Noting this one- but I'm sure this wasn't it because it was smooth and creamy- no chunks of onion or peppers.... needless to say, have not tried this yet.

From Epicurious:

Healthy bonus Vitamin C from the bell peppers, B6, and potassium from the tomatoes
Servings: Makes 8 servings

1 tbsp canola oil2 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 garlic1 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


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.

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