African Peanut Soup

Blend well in VitaMix Blender:

1 14oz can cut tomatoes with juice
2 red bell peppers - no seeds
4 cups chicken broth

Pour into the crockpot and then add:

1 yellow onion - chopped (um, onion powder for us!)
2 green onions - chopped (again, not for us)
4 cloves minced garlic
4 more cups chicken broth
1/4 tsp black pepper
1/4 - 1/2 tsp chili powder
1/2 cup uncooked rice
1 more 14oz can cut tomatoes with juice (this can be blended at the beginning with the other can if your kids will NOT go for a few tomato chunks in the soup)
2 cups diced or shredded chicken, optional (I had leftovers from Sunday dinner)

Cook on LOW 5-6 hours or HIGH for 4 hours.

20-30 minutes before dinner, add 1 CUP PEANUT BUTTER (I used creamy)

Once it's incorporated into the soup...it's time to eat. Serve with a dollop of sour cream and a small dash of Tobasco Sauce if you like. (We liked it this way.)

*This was REALLY GOOD! I was nervous all day that the flavors would be too strange, (peppers and peanut butter?!) but we liked it! The rice disappeared and just thickened the soup. It would have been perfect with a grilled cheese sandwich. With the chicken in it, it was a great little meal. The youngest...no go, he had peanut butter and jelly again. *sigh* He wouldn't even TRY it.