Ingredients
- 2 T. salad oil
- 1 T.sesame oil
- 1 large onion, chopped
- 1 large green bell pepper, seeded and chopped
- 3 large garlic cloves, chopped
- 4 cups low sodium or no salt chicken or vegetable broth
- 2 cups water
- 2 (14-15 oz) canned diced no salt tomatoes
- 1 T. curry powder
- 1/2 t. black pepper
- 1/4 t. red pepper flakes or a pinch of cayenne
- 1/2 t. salt (I omitted this)
- 1/2 cup uncooked rice
- 1/2 cup low sodium or no salt peanut butter
- 2-3 cups diced, cooked chicken, optional (I didn’t use any)
Directions
1. Heat oil in a large soup pot over medium heat. Add onion, bell pepper and garlic. Sautee until translucent, about 4 mins. Add broth, water, tomatoes with juices, curry powder, black and red pepper and salt, simmer uncovered for 35-40 minutes.
2. Add the rice and cook, covered over low heat about 20 mins, until rice is tender.
3. Add peanut butter, whisking until dissolved. Taste and adjust seasonings if needed.
4. Add diced chicken if you wish, bring soup back to a simmer.
From the Soup Night Cookbook by Maggie Stackey
