At the start of February, the temperature suddenly dropped back below zero and soup became an absolute necessity. I had been planning to make this soup for some time — it’s a question where the recipe came from — and it seemed like the perfect night to make it. The vegetables and chicken are nicely sweetened by the peanut butter and a little heat is added with the crushed red pepper. I added some salt — the peanut butter I used was a low-salt organic peanut butter and it needed just a bit to help bring all the flavors together.
African Peanut Soup
2 tablespoons vegetable oil
2 onions, chopped
2 red or green bell peppers, chopped
3 to 4 garlic cloves, minced
1 1/2 cups cooked, diced chicken
2 quarts chicken stock or broth
1 can (28 ounces) Italian tomatoes, chopped, with juice
1/4 teaspoon crushed red pepper flakes (or to taste)
1/4 teaspoon black pepper
2/3 cup creamy peanut butter
3 tablespoons chopped fresh thyme (for garnish)
In vegetable oil, saute onions, bell peppers, and garlic until soft. Add chicken, stock, and tomatoes with juice, crushed red pepper, and black pepper.
Stir in peanut butter until well blended. Simmer about 5 minutes. Serve in bowls or on top of rice. Sprinkle with fresh thyme.