Peanut Soup

I know. It sounds really weird. But in fact, it's quite delicious and very, very filling. Serve this with one of the quick breads (say, Beer and Cheese Bread) and you've got supper.



2 Tbsp vegetable or olive oil
1 cup chopped onions
1 red pepper, chopped
2 tsp chopped garlic
Heat oil in a soup pot over medium heat. Add onions, peppers and garlic. Saute until soft -- about 5 minutes.
1/4 cup rice
4 cups chicken stock or broth
1 cup chopped canned tomatoes, with juice
1/2 tsp red pepper flakes, or to taste
salt and black pepper, to taste
Add rice, stock and tomatoes with juice. Stir in the seasonings.
Simmer for 45 minutes or until rice is soft.
1/2 cup chunky peanut butter
1/2 tsp dried thyme
Whisk in the peanut butter until well blended. Simmer for 5 minutes. Season well with salt and pepper. Serve in bowls with thyme sprinkled over the surface.
Serves 6 from Lucy Waverman's Home Chef column, The Globe & Mail, February 2003