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African Peanut Soup
December 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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