Reviewed: Jul. 5, 2007

I have never had anything like this before and was not sure I would like it, but it tasted really good. I cooked the rice ahead of time and just added it to the soup at the end. The servings were pretty large.

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KKH3

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Reviewed: Jun. 28, 2007

The five-star rating is for the inspiration. I'd never have thought of making this had I not come across this recipe. However, like many, I did make my own changes to give it more flavor. I added cinnamon, cloves, and crushed red pepper and increased the chili powder significantly. I also doubled the garlic just because I felt like it and added thinly sliced zucchini for more bulk. I found that the soup was very versatile and handled the changes and additions very well. Have fun with this recipe and make it your own. Oh, and the flavors definitely do get more intense with time. Lovely!

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Mister Umpire

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 24, 2007

A wonderful, quick soup that got better by the day.

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KRISSIEBEE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Jun. 13, 2007

First, I don't understand how people can rate the recipe a 5 when they make so many changes! We are rating the original recipe, not your creation! With that said, I give this a 5. This is a fun vegan/vegetarian recipe that seems fairly difficult to mess up. The only changes I made were adding one full cup of brown rice and one full cup of natural creamy peanut butter. I think this is perfect for someone who is used to eating vegetarian/vegan food. I would make no other changes at all.

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Rabia

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Reviewed: Jun. 5, 2007

I created a hybrid of this and the "African Sweet Potato and Peanut Soup" recipe for a potluck, and made half vegetarian and half meaty. For the meaty version cooked cubed chicken with the onions & peppers and used chicken stock. From the other recipe I added cubed sweet potato and a mix of cumin, cinnamon, ginger and cloves to both versions for more complex flavor. Also used canned fire roasted tomatoes with green chiles. After adding brown basmati rice and sweet potato simmered for 45 minutes and turned out great! Garnished with sour cream, cilantro and chopped peanuts for rave reviews from both vegetarians and carnivores.

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N. SOLEY

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Reviewed: Jun. 3, 2007

Wonderful! Even the kids love it! For more texture and a sweeter flavor add sweet potatoes while it simmers.

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DETSHER77

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: May 29, 2007

I was a little apprehensive about putting peanut butter in a soup, but we overall enjoyed this. Try using smooth peanut butter, it's just as good.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: May 7, 2007

I love it! Made it with my favorite chipotle salsa.

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Jen S.

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Reviewed: Apr. 20, 2007

Delicious. Using a NATURAL peanut butter is a must for this recipe... natural has a more peanutty flavor suited better to this recipe. I used vegetable broth. I did make a few changes. I added a chopped jalepeno with the peppers; used tricolored peppers... mine turned out a little paler than the photo-- not the prettiest color, so I added a little bit of tomato sauce to darken it-- which I found improved the flavor. Even brought some to a friend from Ghana-- she thought this was tasty and very authentic (although she is used to creamy peanut butter herself.) Edit: Wanted to add that this is probably something you'll either love or hate. Very distinct flavor.

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Heather

Cooking Level: Expert

Home Town: Snellville, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 26, 2007

An interesting recipe that turned out really well. My girlfriend and I loved it and I will definitely make it again.

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Larry & Ellie A.

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

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Reviewed: Mar. 12, 2007

This is fantastic! I didn't have brown rice so I used long grain white rice. I did everything else exactly as directed and I wouldn't change a thing. We're only two people so I froze some of the leftovers (not for very long because I found myself craving it). It thawed and reheated very well.

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Raspberry

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2007

must add chicken

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Food Master

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 26, 2007

Followed other's advice and included chipotle peppers and topped with sour cream, fresh cilantro, and fresh peanuts. DELICIOUS!!! Rave reviews all around.

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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 19, 2007

I'm sorry to say I wasn't impressed w/this recipe. The pb did nothing for the flavor as I had hoped. Oh well, sorry.

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Feb. 11, 2007

This was REALLY good. My husband and I had it for lunch the day after I made it because other reviewers said it was the best the next day to let the flavors meld. I did a few things different. I used hot salsa instead of crushed tomato, used a red and yellow bell pepper, added 2 jalepenos, 1 - 2 tsp cayenne pepper, and I used wild black rice and precooked it some. It was watery last night but has since thickened up. We added a dallop of daisy (sour cream) and ate it with Indian Naan in a curry flavor and it was absolutely wonderful! Thanks so much for the recipe. I will make again and again!

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Maryann

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: San Angelo, Texas, USA

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Reviewed: Feb. 1, 2007

Great soup. COOK THE RICE LONGER. I cooked it for 30 minutes instead of 15, and added a full cup of peanut butter instead of 2/3 cup. Will make this again.

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a_alex_a

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Reviewed: Jan. 20, 2007

Followed the recipe exactly and yum! I did precook the rice, though... Instant hit! Will definitely make again.

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charlamane

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Reviewed: Jan. 7, 2007

Rather nice. Though i found that the tomato overpowered the other flavours in the soup. So i would use more peanut butter and less tomatoes.

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Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Dec. 27, 2006

This was good. Easy to make, too. It got really thick with all the simmering- I added a few TBS of water at the end. I used Adam's Natural pb and pre-cooked my brown rice. I really liked the flavor, but it could use something... not sure what. But we did enjoy it, thanks for the recipe!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2006

Hearty and delicious. I kept pretty much everything the same, except I added a jalepeno for some kick and instead of crushed tomatoes I used half tomato sauce and half spicy salsa. Oh, and per other reviews, I cooked the rice separately. I loved this with a slice of toasted bread for dipping.

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