Ingredients:
2 Tbsp olive oil
1 large yellow onion, chopped
2 medium red peppers, chopped
1 red (very hot) or green (hot) jalepeno, keeping the seeds if you like the extra heat, chopped (optional)
8 cloves garlic, minced
28 oz can crushed tomatoes
6 cups vegetable stock
1/2 cup water
1/4 tsp ground black pepper
1/4 tsp chili powder
dash Vermouth
1/2 cup brown rice
1 cup chunky peanut butter
salt to taste
Directions:
1. Heat oil in a large soup pot over medium heat.
2. Add onion and peppers to pot and stir until soft.
3. Add garlic and stir until fragrant.
4. Stir in tomatoes, stock, pepper, and chili powder.
5. Simmer uncovered for 30 minutes, stirring occasionally.
6. Add brown rice and simmer until rice is soft. This took me almost 45 minutes, which was surprising, maybe I had very dehydrated rice?
7. Add peanut butter and stir until incorporated.
8. Salt to taste.
9. Enjoy!
Verdict: This was pretty good. I wasn't sure what I was expecting it to taste like. It has a mild flavor, there obviously aren't many spices. The jalepeno wasn't in the original recipe, but I am glad I added it. To be honest, at first taste I wasn't thrilled. But I had a bowl and by the end, I wanted more! It is a good comfort food. It's been a rainy week here in Santa Barbara, so I've been craving a lot of soup!
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