Reviewed: Nov. 8, 2009

I added some leftover chicken (dark meat) that I had on hand to add to the protein and it made a great dinner with bread and salad - particularly on a cool fall day.

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Cathy in Edmonds

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Reviewed: Oct. 27, 2009

I found this recipe (or a variation) on another site, and its ingenuity and versatility are what struck me most. It is completely versatile as long as you have rice, peanuts or peanut butter, tomatoes (canned, fresh, salsa...whatever), and some kinds of vegetables. I highly recommend using the onion/garlic, but the proportions aren't crucial. Other than that, what you add is up to you: bell peppers, hot peppers, mushrooms, potato, squash, carrots, celery, brocolli would all work. If you don't have vegetable or chicken broth, water and some (optional) salt does just fine. Chili powder is not necessary, and as others have said, various spcie combinations all work. If you're not comfortable making changes, the recipe as written is good, but might get boring ;-) Tip: base the cook time after adding the rice on the simmer time provided on the rice package directions.

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LL

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Reviewed: Oct. 21, 2009

We liked this a lot. I let my onions & red peppers caramelize (because I was chopping the remaining peppers to freeze up) for about an hour before continuing the next steps. I used salsa for the crushed tomatoes & would do that again. I added fresh cilantro. I doubled the black pepper & chili powder because we like things spicy. I served this with grilled pb&j sammies on the side. Thanks very much, my mother made soup very similar to this when I was growing up, so this was a nice trip down memory lane :)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 21, 2009

This soup blew my mind.

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Anne

Cooking Level: Expert

Home Town: Villa Hills, Kentucky, USA

Living In: Bellevue, Kentucky, USA

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Reviewed: Oct. 19, 2009

This was really good, but if you use normal brown rice like I did, you'll have to simmer the rice for 45 minutes in the soup, I added it 15 minutes into the uncovered simmering, then simmered for 30 minutes covered. The flavor of this soup is fantastic! I used regular chunky Jiff peanut butter. I garnished with reduced fat sour cream, roasted peanuts, and freeze dried cilantro. The taste with the sour cream was almost cheesy, very good. The combination of flavors was delightful, not strange like one may expect. The whole family enjoyed this one, I will keep it in my recipe box!

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

Loved it!

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michelerogge

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Reviewed: Sep. 22, 2009

Wow! This was awesome! I added extra chili powder, used a natural peanut butter, and added a pinch of salt. This one was definitely a winner!

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doctorbirch

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Reviewed: Sep. 13, 2009

A wonderful dish! Following the advice of others, I doubled the chili powder and added cinnamon.

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uw_steve

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Reviewed: Sep. 12, 2009

This is my new favorite soup recipe! Seen the ingredients, I wasn't too sure I would like it but I changed my mind as soon as I tasted it. Make sure to throw in some cilantro for added oomph!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Aug. 26, 2009

I may be the only one who's taste buds prefer this, but I thought it needed some sugar added for a sweet and creamy peanut-y flavor. I added about a 1/2 cup sugar and also some salt, and it was fabulous!

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Kristina

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Reviewed: Aug. 16, 2009

I added tomatoes to this recipe and omitted the rice, but I really loved the result.

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faeriechef

Cooking Level: Expert

Home Town: Russellville, Arkansas, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jul. 9, 2009

I loved this! My husband not as much, but he isn't as much of a soup lover as I am. I doubled the onion, tripled the tomatoes, added spinach (great addition), and added the brown rice in as I served it to make sure the grains don't absorb all the water! Fantastic, and I've already made this 4 times now.

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naisydokes

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 24, 2009

This really was fantastic. I used creamy PB (because that's what I had in the house) and added chopped peanuts. I also used a little less garlic and onion and more chili powder. I will definitely make this again. Loved it.

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Laura

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Reviewed: May 30, 2009

I blend the soup right before adding the peanut butter. It makes it thick and hearty.

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Sheri

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Reviewed: May 21, 2009

I am surprised at how many people gave this recipe high ratings. I made it for my family and while there was nothing unpleasant about it, there was nothing enjoyable either. I made it EXACTLY as stated (and added a dollop of sour cream just like suggested in the description) but after eating a bowl full I decided there was something missing. It was sort of spicy, sort of tangy, sort of sweet, sort of a lot of things. None of the flavors were fully developed and all of them were competing for attention. I decided to add more spices but even that didn't help. I don't know what to say. By no means is this recipe disgusting but I certainly will not be trying it again.

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Brandy

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: May 5, 2009

This was an awesome soup. My kids wouldn't touch it because "Peanut butter goes on bread!" My husband and I really enjoyed the flavor. Easy to make and easy to store. Bell peppers and peanut butter, who would have thought? Will make again in the winter.

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Cook@home

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Reviewed: Apr. 30, 2009

4X chili powder

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CMDOYLE

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Reviewed: Apr. 19, 2009

GREAT! I added whole peanuts to the mix, and chicken too! I left out the bell pepper... I will make this again for sure!

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GoBeavers

Cooking Level: Intermediate

Home Town: Tualatin, Oregon, USA

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Reviewed: Apr. 16, 2009

This was great and easy to make. I would definitely add salsa instead of crushed tomatoes, just be careful that the salsa isn't seasoned with a lot of chipoltle.

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Diane

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

This recipe is exactly what you would expect it to be. Tastes like peanut soup. Not quite to my liking although definitely not bad at all. Probably would not make again.

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