- 4 cups chicken broth
- 1 jalapeno pepper, seeded and minced
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/2 cup crunchy peanut butter
- In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.
- Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
04/14/2018
recipepes.com
Nigerian Peanut Soup, recipe
PT15M
PT1H
5
455 calories
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