Finally, here's Lisa's West African Peanut Soup recipe, from our peanut butter potluck. I knew the stuff was addictive, but I didn't know that it had an ENTIRE JAR of peanut butter in it!! That explains everything.

West African Peanut Soup

Ingredients:

2 tbsp peanut or olive oil
2 medium inions, very finely diced
2 large bell peppers, finely chopped (any color)
6 large cloves garlic, minced
8 cups vegetable broth
¼ tsp pepper
¼ tsp red pepper flakes
½ cup uncooked rice
1 (18 oz.) jar creamy peanut butter (or 9 oz. creamy, 9 oz. crunchy)
chopped roasted peanuts (optional)

Directions:

1. Heat oil in a large stockpot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper and red pepper flakes.
2. Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
3. When rice is coked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.