(about 6 servings)
This started with us enjoying the African Chicken Peanut Soup served at Apollo’s Pizza & Pasta Restaurant here in Olympia. After Alec’s heart surgery in 2003 we were eating almost vegetarian, and our friend Carolyn C gave us the recipe for a variation without chicken in it. Alec made some slight adjustments to that recipe. We think it’s great with cornbread on the side – or served over rice.
2 tablespoons olive oil
1 large onion, minced
4 garlic cloves, crushed
¼ teaspoon cayenne pepper
2 bell peppers – or red peppers, minced
1½ cups carrots, minced
1 medium potato, chopped
3 celery stalked, chopped
3¾ cups water
6 heaping tablespoons crunchy peanut butter
salt and pepper to taste
Optional – chopped roasted peanuts for garnish
Sauté the onions and garlic in the olive oil for about 3 minutes until the onions are clear, then add everything else, bring it to a boil, and cover and simmer for about 20 minutes.