Reviewed: Mar. 13, 2006

Wow this was terrific! I used canned tomatoes with green chilis and it really added some zing! If you like it a bit hotter, this may be something you'd enjoy as well. I only had chicken stock on hand, so I used it. I doubt it changed things too much --and since this turned out so great, I'll most likely use it again.

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JULAINE59

Cooking Level: Expert

Living In: West Allis, Wisconsin, USA

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Reviewed: Mar. 2, 2006

WE HAD THIS AT A RESTAURANT AND LOVED IT! WE WERE CURIOUS WHAT THIS COMBO WOULD TASTE LIKE. THE VERSION WE HAD USED CREAMY PEANUT BUTTER NO RICE WITH DICED CHICKEN WITH CHICKEN BROTH. I AM GOING TO TRY BOTH RECIPES BUT I DON'T THINK THIS WILL TOP THE RESTAURANTS VERSION!

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Pandee

Cooking Level: Intermediate

Home Town: New Castle, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 24, 2006

This soup is delicious! It's new for me to mix peanut butter with something like tomatoes, but it's a welcome flavour. Being a student I like to freeze meals to keep something on hand for a quick meal. This soup freezes great, and is even better as leftovers. Thanks!

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Harbutchee

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Reviewed: Feb. 19, 2006

How do these simple ingredients form such a luscious,sensuous dish? I am addicted and in love!

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Nin

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Reviewed: Feb. 17, 2006

Wow -- this was my favorite new recipe I have tried recently. Both my husband and I loved it! I added the rice earlier and cooked it longer afterwards.

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Abby

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Reviewed: Feb. 14, 2006

My husband and I really enjoyed this soup. The dollop of sour cream makes it extra yummy. We will definitely have this one again.

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MasterChef

Cooking Level: Expert

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Reviewed: Jan. 18, 2006

I made this a second time two days later. I didn't add rice, because... I didn't want to. I added some Chinese hot sauce (you know which one I'm talking about... I can't spell it... starts with an "S" has a rooster on the front." Thank you SOOOO much for this recipe, I will make it again.

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Molly

Cooking Level: Beginning

Home Town: Bellevue, Kentucky, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 10, 2006

I thought this was great. It has a different flavor from the things we usually eat and it was a nice change. I did add an extra 2 cups of water, doubled the rice, and tripled the chili powder.

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Neptune55

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Reviewed: Dec. 22, 2005

I was excited about this recipe but disappointed in the results. There seemed to be something missing -- maybe more spices (cayenne? cumin?) would make this better. The only change I made was not using brown rice because I only had basmati rice in my pantry. Also, this recipe makes a HUGE amount.

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DEVALEENA

Cooking Level: Beginning

Home Town: Franklin Square, New York, USA

Living In: New York, New York, USA

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Reviewed: Dec. 18, 2005

Yummy, and easy to make. I love the peanut butter and red bell peppers together. Things I did differently or that weren't specified: I used Jif Extra Crunchy peanut butter because it was the only extra crunchy one I could find in the supermarket. I was afraid it would be too sweet (I usually buy natural nut butters), but it was fine. I might add a pinch more chili powder next time. Since I was using brown rice that normally takes 45-50 minutes to cook, I cooked it for about 30 before tossing it into the soup. Next time, I will probably up the rice to at least 3/4 cup, if not a cup. I did add the sour cream, but it is delicious when served alone, too.

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Anichka

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

Living In: Cambridge, Cambridgeshire, England, U.K.

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Reviewed: Nov. 5, 2005

This is a great soup but it is a little heavy on tomatoes. My sweetie and I used more peanut butter (freshly ground) and a little flour. Instead of rice we used shredded chicken and chicken broth instead of vegetable stock. Needs more chili pepper and perhaps some giner... Thanks for the recipe.

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Layne

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Reviewed: Oct. 30, 2005

I was only slightly impressed the first time I made this, but since then I've come back to it over and over again. It's now in the regular rotation. I make it exactly as written except that I use 2 c. cooked brown rice.

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PUNKGIRL

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Reviewed: Oct. 23, 2005

This soup is delicious! I can highly reccommend it. Thanks for sharing your amazing soup recipe.

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Charlzeesays

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Reviewed: Oct. 22, 2005

This soup is delish! I have varied the recipe by using natural chunky PB, quick brown rice (and more of it!) and adding more spice (chili pepper & fresh ginger). I like it as a comfort soup for the cold months.

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kittypepper

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Reviewed: Oct. 17, 2005

Awesome soup!!! Hubby and I both loved it. A few minor changes... I used 4 cups chicken broth (instead of vegetable broth) and excluded the rice.

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Sugar Mama

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2005

This is a wonderful soup! I followed the recipe almost exactly, except that I tossed in some tomatoes that I had grown that were starting to get soft. This is even better the second day. My family loved it. Its a keeper.

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GranolaGirl40

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Reviewed: Sep. 10, 2005

Hmmmmmm! This is really hard to rate. It was okay and very interesting to try, but not something I would make again. The chili powder is not optional, it adds a lot of flavor. IF I was to make this again I would not use crunchy peanut butter. It just did not work with this recipe (use creamy). I scaled this recipe to 5 but left the rice at the 10 serving size, it could use more. I think diced tomatoes would work just as well as crushed.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 8, 2005

soooo easy, soooo good. i doubled the chili flakes and it was spicy! mmmm next time i will double the brown rice to make it extra hearty

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pigroo

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Reviewed: Aug. 10, 2005

Excellent soup... I was a bit apprehensive at first, but the end result is fabulous!

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Sarah

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Reviewed: Jun. 16, 2005

This is very good and unique; I like that it is a balanced, healthy, and filling meal. I don't know if it was just me, but I ate it for 3 days, and every day it tasted better. Maybe it improves with some time to sit. I left out the peppers, used diced tomatoes, and reduced fat PB. Thanks

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