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Quick Fix: 15-Minute African Peanut Soup Challenge

Quick Fix: 15-Minute African Peanut Soup Challenge | The Chelsea Project Blog | www.thechelseaproject.com
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I constantly troll for 15-minute start to finish recipes.  If I run across one, it gets challenged…in my kitchen….to see if it can live up to the claim.  Such is the case with this delicious African Peanut Soup recipe.  Only…. after I got started, I realized that the prep time was 15 minutes and the total prep to ready time was actually 70 minutes.  You heard me.  Sev-en-ty! 

This is because of the cook time needed for the brown rice…..which adds a wonderful nutty flavor………but when time is critical….

Uh……. no.  

Not happening. 

…..Unnn….less…. there’s precooked brown rice hidden away in the frig.

But….today

….No…such….luck.

So I modified the recipe and set the clock ticking.

Here’s my 15-minute version:

Begin cooking one cup of white rice according to package directions.  It’s usually a 1 cup water : 1 cup rice ratio.  Toss in a teaspoon or two of butter if you like rice with a creamy lift.

To another soup pan, add:

3 tablespoonfuls olive oil

1 medium onion – chopped

1 medium red bell pepper – chopped (I used mini-red bell peppers)

2 cloves garlic – chopped

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Simmer on medium heat until the onions are browning and turning clear.

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Then add:

1/2 teaspoon chili powder

15 oz can petite diced tomatoes

1/3 heaping cup peanut butter

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1/2 teaspoon red pepper

4 teaspoonfuls beef bouillon granules*

4 cups chicken broth

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Now, have a little taste.

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Too salty?  The rice will absorb some of the salty taste.  Also,  ***different brands of bouillon provide different levels of salt.  If your brand isn’t Knorr, suggest to add half of the recommended amount and titrate upwards to taste.  

or Not salty enough?  Add more bouillon granules or simple table salt until elevated to taste.

Need more garlic, red pepper, or chili powder?….. Please… add… in sprinkles (yes, this time use garlic powder)…not in teaspoons….because a little goes a long way in this recipe.

Too thick? Add more fluid 1/4 to 1/2 cup at a time….stir and bring back up to a simmer…….If it is still too thick. Add more.

Your choice on how to serve the rice.  Stir some into the soup right before serving.  Add to suit your preference.  Or.  Spoon rice into the bottom of a bowl and ladle soup on the top.

IMG_0310Regardless if white or brown rice is used…

…it’s a really good recipe.

But, to make it in 15 minutes….

….you have to move super fast.

I barely made it….

….and I was moving….

…like a house…

a-far.

(that’s Southern…. for….house. on. fire).

:-))

Blessings to you all the day thru,

Suz

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