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May 13, 2006 | Episode 19

African Peanut Soup
A grade-school standard outgrows the lunch box.
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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.

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