Peanutty Tomato Rice Soup
Created by gkwillow on February 1, 2012
- Servings: 5
- Prep Time: 5m
- Cook Time: 50m
- Recipe #4460
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, very finely diced
- 1/2 teaspoon garlic powder
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1/8 teaspoon red pepper flakes
- 1/4 cup uncooked rice
- 1/2 cup creamy peanut butter
- Chopped roasted peanuts (optional)
How to Make
-
Step 1: Heat olive oil in a large stock pot over medium-high heat. Cook onion and garlic until lightly browned, about 5 minutes. Stir in tomatoes, broth, vinegar, sugar, and red pepper flakes. Whisk in peanut butter. Simmer, uncovered, for 15 minutes.
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Step 2: Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender. Garnish with chopped roasted peanuts, if desired.
Nutritional Facts
- Serving Size: 1 (277.9 g)
- Calories 224.8
- Total Fat - 8.9 g
- Saturated Fat - 1.7 g
- Cholesterol - 5.2 mg
- Sodium - 632.2 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 4.7 g
- Sugars - 9 g
- Protein - 6.9 g
- Calcium - 46.7 mg
- Iron - 2.3 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.1 mg