May 13, 2006 | Episode 19
A grade-school standard outgrows the lunch box.
Real Simple Television Productions Inc.
African Peanut Soup
- Hands-On Time: 10 minutes
Total Time: 30 minutes
Makes 4 to 6 servings
- 1 tablespoon peanut oil
1 clove garlic, finely chopped
1 28-ounce can diced tomatoes, undrained
1 6-ounce can tomato paste
1/2 cup creamy peanut butter
4 cups low-sodium chicken broth
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 cup long-grain white rice
6 scallions (white and light green parts), chopped
1/4 cup salted peanuts, roughly chopped
In a medium saucepan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt and whisk to combine. Bring to a boil. Add the rice, reduce heat to low, cover, and cook for 20 minutes. Ladle into individual bowls and garnish with the scallions and peanuts.
Tip: For a more substantial
soup, add an additional spoonful of cooked rice to the bowl with the
scallions and peanuts.