Try this African peanut soup recipe by recipes expert
2 tablespoons olive oil
2 medium onions, very thinly diced
2 large bell peppers, (any color) thinly chopped
6 large cloves garlic, chopped
8 cups vegetable broth
1/4 teaspoon pepper
1 (28 ounce) can chopped tomatoes with juice
1/4 teaspoon red pepper flakes
1 (18 ounce) jar creamy peanut butter
Minced roasted peanuts (optional)
1/2 cup uncooked rice
Heat olive oil in a big stock pot on medium-high flame. Stir onion, bell pepper, with garlic until slightly caramelized, for almost 6 minutes. Mix in pepper, tomatoes with their juice, vegetable broth, and then red pepper flakes. Boil, uncovered, for almost 14 minutes.
Include rice to soup and mix and cook. Trim down heat, cover, and boil for almost half hour, or until rice is tender.
When rice is done, stir in peanut butter whisking and return to a boil, and serve. Dress up with chopped roasted peanuts, if you like.