Reviewed: Nov. 5, 2009

I did not care for this recipe.

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Reviewed: Nov. 5, 2009

This recipe is amazing, as listed! However, it's even more amazing if you add 2 diced sweet potatoes (we left the skins on them). An unusual, but delicious combination of flavors. If you make the rice separately and add in as desired, it makes for easier storage.

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themeginthemoon

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

I was looking for a vegetarian soup to bring to a gathering and this was a big hit with my non-veg friends! It was quick and easy to make. My only additions to the recipe was a sweet potato and a jar of hot salsa to give it a little heat, (but not too spicy). I will definately be making this again and again, but with a little more red pepper for myself.

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HMarche

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Reviewed: Jul. 6, 2009

Tasty, filling, unusual soup that was devoured by my in-laws, much to my surprise! I added chicken, which made it a full meal. Add the brown rice earlier if it usually takes 40 minutes to cook, or if its a ten minute Uncle Bens version, use the recipe. I used tinned tomatoes with chilli already in it to kick up the heat, and organic crunchy peanut butter added to taste at the end. Would recommend take some hot soup out and mixing it with the peanut butter as a paste, or you will end up chasing spoons of it around the pan tying to get it to blend! Already made it again.

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Pink Kitty

Cooking Level: Intermediate

Home Town: Wimbledon, Greater London, England, U.K.

Living In: New York, New York, USA

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Reviewed: Jun. 30, 2009

Wonderful, rich taste. Beautiful soup. Crusty bread a must.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Apr. 6, 2009

Delicious. I added too much peanut butter (I prefer to bite into some peanut bits occ. so used crunchy pb) so will cut back to what the recipe calls for the next time. My goof up made it quite thick. Wonderful flavors.

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Apr. 4, 2009

I'm allergic to onions, so used another 2 large cloves of garlic and my husband and I were pleasently surprised with the wonderful taste. Thank You for this great Vegan recipe (We have relatives that are Vegans and this is so easy, I can't wait to make this for them.) The flavor was mild and good for people sensitive to hot spicy foods. I will take it to Pot Luck on Sunday (We have some Vegans at church and not a lot of Vegan food.). However, when I make it next time for close friends I'll add a little more of the pepper flakes since I can't use onion.

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Connie Lorraine

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 21, 2009

This recipe is great but I did change some stuff too. I used chicken stock instead of veg and a teaspoon of cayenne instead of the red pepper flakes, I like spicy food! I also used quinoa instead of rice and added chicken, about a lb of breast, when the first 15 min simmer happened the took at out, cut it in chunks and added it back later after the peanut butter went in. The other thing I did was to use my emersion blender right before I added the quinoa. This soup is amazing and so healthy! Happy cooking all!

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Pearl's Mommy

Cooking Level: Intermediate

Home Town: Medfield, Massachusetts, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Feb. 8, 2009

Awesome. I used a little less peanut butter, a little more tomato and added some apples and it was very tasty.

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zombiebeowulf

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

Living In: Goodyear, Arizona, USA

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Reviewed: Jan. 13, 2009

As written, it was WAY WAY WAY to peanut-buttery. I just felt like I was eating hot peanut butter, but there is potential for this dish yet. I recommend to anyone making this for the first time to ADD THE PEANUT BUTTER SLOWLY WHILE TASTING IT. The bites I had with red peppers or tomatoes in them were good, but just too much peanut taste otherwise.

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aniar

Cooking Level: Beginning

Home Town: Fairmont, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 22, 2008

My husband and I both loved it. It's hearty and satisfying. Half the recipe was really a lot for two people. We have plenty left over for tonight. I added a few other veggies and a dash of cayenne pepper & wizzed it up with the hand blender. Thank you for the great recipe! Highly recommended!

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JuJuBee222

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Reviewed: Dec. 19, 2008

Very good! I'll make this again but I did two things differently. I used brown rice, but precooked it until almost done before adding it since brown rice takes longer to cook. And I would suggest blending until almost smooth. Don't blend so much as to break up the rice completely, but that combined with the addition of the peanut butter makes for a rich, thick, very warming and filling soup.

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gapch1026

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Reviewed: Dec. 7, 2008

Really yummy soup, especially when it's cold outside. I used chicken stock instead of vegetable and added chunks of chicken as was suggested by another member, and it was delicious. Low fat peanut butter made it a little less rich, but next time I will probably just go ahead and decrease the amount of peanut butter

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Annaliese

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Reviewed: Nov. 16, 2008

I just made half a batch and it is delicious. I used one cup of natural peanut butter and threw in leftover rice (just eyeballed what I thought a good amt. would be) instead of cooking the rice in the broth. I added some extra red pepper for a little more kick and also about a T of sugar. I pureed mine before adding the peanut butter. I do think some fresh peppers would be great in it as well (jalapeno, serrano, etc). Its definitely peanut buttery, but I love peanut butter, so its a good thing for me :-) * update...it is very filling! It would be good served with something light and sweet. I also want to try making it without the rice and serving it over rice and stir fried bell peppers and onion, maybe carrot and broccoli as well.

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Justus&Dane's Mom

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

This recipe is absolutely wonderful. I was actually concerned that it might be bland, but it was a rich and satisfying soup. The only changes I made was to use fresh serrano pepers that I had on hand, and only 1/2 jar of peanut butter, as that was all I had on hand, and it really turned out just right. Plus it smells wonderful and my house still smells good today, and I made it last night.

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LizzieBearCooks

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Aug. 2, 2008

I was a Peace Corps volunteer in Guinea in West Africa and this is a very popular dish there. This recipe is more or less the same as what they make there. I've had this probably 200 times and I still make it here in the US. I don't even use vegetable broth, water is fine. It's also good to add a sweet starchy vegetable like sweet potatoes or butternut squash. But the biggest difference between the African version and this recipe is how it's served. I was surprised to see this being served as a soup. It's very, very rich! In Africa, they typically pour two ladels or so over a plate of rice. And if you're serving it over rice, 2-3 lbs of chicken or beef turn it into a very hearty meal.

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Mike

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Reviewed: Jul. 8, 2008

This is such a tasty soup! The tomatoes and peanut butter together make a delicious combination. I didn't find that it was too spicy at all, just plain mouth watering.

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LIBBYDA

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Reviewed: May 13, 2008

sooo delicious! I didn't add as much peanut butter, I used basmati rice, and threw in some fresh cut green beans. A very good, comforting soup. Not as crazy as it sounds!!! :) :) ;)

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Ashelena

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 11, 2008

I made this recipe tonight, and my husband and I did not care for it. It is way too peanut-buttery and rich for our taste, made me feel sick after eating half my bowl. Too bad because the ingredients (especially the red peppers and peanut butter) are not cheap!

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Feb. 7, 2008

This recipe has become a staple at my house. I like to use the canned diced tomatoes with added green chilies for the extra spice.

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Missy

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West African Peanut Soup

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