Tiny #Kitchen, #Culinary Mission: #African #Peanut #Soup

African Peanut Soup

We wanted to try a recipe that was a little bit different, but involved some pleasing flavors we’ve been using recently. You’ve seen our penchant for peanuts (e.g. Peanut Noodles, Peanut Satay to name a few) as well as our proclivity for peppers (e.g. Pad Thai, Saag Paneer for starters). This is an African style peanut soup that has just a hint of heat, some tang from the tomatoes, a bit of sweetness from the sauteed onions and is filling with a bit of rice cooked in the broth towards the end. Hope you enjoy this culinary exploration as much as we did!

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour 15 minutes

Yield: 2 servings


  • 1 tbsp olive oil
  • medium yellow onion
  • 1 red bell pepper
  • 2 garlic cloves
  • 14.5 oz crushed tomatoes packed in juice
  • 32 oz vegetable broth
  • Pinch chipotle chili pepper
  • Pinch black pepper
  • 1/3 c crunchy peanut butter
  • 1/3 c uncooked rice


  1. First do the initial prep work. Crush and dice the garlic. Remove the skin from the onion and dice. Dice the red bell pepper.IMG_20140929_173336
  2. Add the oil to a large pot or pan and heat over medium high.IMG_20140929_174009
  3. Add the red bell pepper and onion to the pan and cook while stirring until the onions begin to start to brown.IMG_20140929_174249
  4. Add the garlic and cook another 30 seconds, stirring frequently.IMG_20140929_174720
  5. Add the tomatoes with their juice, vegetable broth, chili powder and black pepper.IMG_20140929_174851
  6. Stir everything up and reduce the heat to low. Let it simmer for 30 minutes.IMG_20140929_175038
  7. Add the rice and stir it in.IMG_20140929_182155
  8. Cover the pan and continue cooking 15 minutes on low.IMG_20140929_182213
  9. Stir in the peanut butter until everything is well mixed.IMG_20140929_183855
  10. Turn off the heat, ladle the soup into bowls, and serve!IMG_20140929_184213

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