Reviewed: Nov. 21, 2006

My picky vegetarian loved this one using veggie stock. Definitely a great winter soup and one we will make again and again. Thanks!

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SHOREGIRL

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Reviewed: Nov. 21, 2006

I made this last night and used diced tomatoes instead of crushed tomatoes,chicken broth instead of the vegetable broth(Got these ideas from other reviews),shredded cooked chicken seasoned with chicken boullian and pepper. I didn't have crunchy peanut butter but I did have smooth and I just crushed up my own peanuts. I agree with others that the rice should be cooked ahead of time. IT WAS PERFECT!!

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Reviewer:

mandee

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Nov. 12, 2006

I added some chipotle peppers (thumbs up). I give the rice a thumbs down though; it was not done enough. Next time I will boil it separately for ~10 min before adding into this recipe. Overall, though, I will certainly make again. Different and tasty.

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Rachel

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Reviewed: Oct. 12, 2006

This was easy and tasty. Great texture from the rice and chunky peanut butter.

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CAROLYN_G

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Sep. 21, 2006

LOVED IT! Made it exactly as directed and it came out really good. Next time I may try adding chicken, although my hubby liked it even though it was vegetarian (he's a meat & potatoes guy). I'll make this again for sure.

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SwanInWA

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Port Ludlow, Washington, USA

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Reviewed: Sep. 3, 2006

This is a very good soup my friends really enjoyed it.

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Aminah A Rahman

Cooking Level: Professional

Home Town: Baltimore, Maryland, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Aug. 17, 2006

My whole family hated it!

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KAYLA-7

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2006

This is excellent -- one of my favorite soups. I make a big pot of this and my husband and I eat it for several days. It's a unique flavor, but it really grows on you. Excellent with crusty bread. I usually add a little extra peanut butter.

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TIA2003

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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Reviewed: Jul. 6, 2006

Exceptionally chic and delicious! My boyfriend and I loved it and I brought it to a party and received the best comments by everyone. I added some sesame seed oil, fresh cilantro, shredded carrots, a sweet potato, and since I like things spicy I added a small jar of spicy salsa, finely chopped hot pepper, and used spicy olive oil. Since I added more I added more broth and used chicken broth instead. I used basmati rice and smooth peanut butter. I also topped it with sour cream and some cilantro. This soup is extraordinary full of flavour and I will make it over and over again. Try it-you’ll like it!

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eliz

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Reviewed: Jul. 2, 2006

I loved this recipe. I blackened the peppers and skinned them, then pureed them. This adds a slight smoky flavor that goes well with the peanuts. Will make again.

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MSCLIO

Cooking Level: Intermediate

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Jun. 28, 2006

The kids I work with loved this soup so much. It was a little too peanut-buttery for me, but very hearty and nice otherwise.

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Jenny

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Jun. 2, 2006

I made this soup for my boyfriend who is from W.Africa. He said it was good and it almost taste like the original. He uses a peanut paste in his soup which gives it more of a peanut flavor.

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bal85202

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: May 24, 2006

An easy winner for us... rich, very satisfying for a vegetarian meal. I think it would impress open-minded guests because even though the combination is unusual it tastes very good. Maybe I would try adding neutral veggies (small pieces of cauliflower) next time for an experiment. Will make again for sure.

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 15, 2006

Made this last night and it was delicious. The sour cream on top makes this soup. I served it with scalloped corn, a mixed green salad, and garlic bread. Yummy!!!

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Wanda

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Reviewed: May 10, 2006

I lived in Kenya for 4 years and with a few small changes this was almost perfect! Omit the mushrooms, use chunky salsa for 1 of the cans of diced tomatoes, add fresh crushed peanuts after it is done, and use chicken broth not veggy broth. Also, spice the chicken (while browning) with garlic - fresh is the best!

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Liz E.

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Clackamas, Oregon, USA

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Reviewed: May 5, 2006

I loved it. I added a sweet potato and some cumin. Also, I finished each dish with a dollop of sour cream and a few drops of Sesame Oil.

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Eric Hallett

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 27, 2006

This was very good, and so easy to make!

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Reviewer:

luvpbj

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 19, 2006

As another reader pointed out, the combination of ingredients was unusual. But, this was delicious and easy. Next time I'll try with more veggies. I will definitely make it a regular! Thanks

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