West African Soup
Yield
3 - 4 servings?
Prep info
15 min prep + 10 min cook + 50 min simmer + 5 min finish
Prep time
Not set
Cook time
1 hour, 20 minutes
Time required
1 hour, 20 minutes
Oven preheat
N/A
Type
Soup
Status
Edited
Tags
Ingredients
- 1 T butter
- 1/2 chopped onion
- 1/2 chopped red bell pepper
- 1 cloves minced garlic
- 7 oz canned crushed tomatoes (with liquid)
- 2 c chicken stock (or vegetable stock)
- 1 pinch ground black pepper
- 1/8 t ground chili powder
- 2 T rice (uncooked)
- sour cream (optional)
- sliced green onion (optional)
Method
Heat butter in a large stock pot over medium high heat. Cook onions and bell peppers until they become tender and start to color. Stir in garlic, being careful not to burn it. Stir in tomatoes, vegetable stock, pepper, chili powder, and uncooked rice. Bring to a boil briefly and reduce heat to low. Simmer, uncovered for 45-50 minutes or until rice is tender. Stir occasionally. Serve with sour cream and peanuts. Garnish with green onion, if desired.
Notes
SJ Note: The original form I found this in includes peanut butter, but I've omitted it from this copy. I may try adding beans.