Healthy bonus Vitamin C from the bell peppers, B6, and potassium from the tomatoes
Recipe information
Yield
Makes 8 servings
Ingredients
1
tbsp canola oil
2
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 garlic
1
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
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Preparation
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.
Nutrition Per Serving
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
#### Nutritional analysis provided by Self