peas at a party

It always fascinates me that certain flavor combinations have such a definite geographic stamp.  For example, to me lemon and oregano says Greek and tomato and oregano says Italian.

Several years ago, we tried an African dish with tomato, peanuts, and hot pepper.  I don’t know how close to authentic this is, but the rich complex combination has become a new favorite for fall.  So in honor of our grandson’s recent kitchen experiment, this fiery one is for Trey.  Heh.  Actually it’s more of a medium heat, adjust per your preference.

 Spicy Peanut Soup

Serves 4; about 15 minutes hands on time; ready in 45-50 minutes

• 1 tsp olive oil
• 1 medium onion, chopped
• 1 medium red pepper, chopped
• 1/4 cup carrots, finely diced
• 2 tsp minced garlic
• 1 (14 oz) can diced tomatoes
• 30-32 oz fat-free, less sodium chicken broth
• 1/4 tsp white pepper
• 1/8 tsp cayenne
• 1/4 cup instant brown rice
• 1/3 cup creamy peanut butter

In a large saucepan, heat the oil to medium.  Add the onion, red pepper, carrots, and garlic.  Stir fry until onion is slightly soft.  Add the tomatoes, broth, pepper, and cayenne.  Simmer on low for 25-30 minutes.  Stir in the rice and peanut butter and cook for an additional 5-10 minutes according to the cooking time indicated for the rice.  Adjust seasoning to taste.

Per 1-1/4 cup serving, approximately 234 calories; 12.5 g. fat; 23.4 g. carbohydrates; 9.3 g. sugars; 3.3 g. fiber; 10.9 g. protein