Best Liberian Peanut Soup Recipes

WEST AFRICAN PEANUT SOUP

West African Peanut Soup image

Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!

Provided by DRUMNWRITE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
¼ teaspoon pepper
¼ teaspoon red pepper flakes
½ cup uncooked rice
1 (18 ounce) jar creamy peanut butter
½ cup chopped roasted peanuts

Steps:

Heat olive oil in a large stock pot 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. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 30.7 g, Fat 32.8 g, Fiber 6.4 g, Protein 17.4 g, SaturatedFat 6.3 g, Sodium 777 mg, Sugar 11.1 g

LIBERIAN PEANUT SOUP

Liberian Peanut Soup image

This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.

Provided by Emily Weinstein

Categories dinner, lunch, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 ham hock
1 pound stew beef, cut up
1 pound chicken pieces (thighs, wings, drumsticks)
4 chicken bouillion cubes
1 onion, diced
1 bell pepper, diced
1 celery stalk, diced
1 habanero pepper, minced
1 piece dried fish (optional)
Salt and pepper to taste
2 large potatoes, cut into 1 inch pieces
1/2 pound chopped okra
1/2 jar peanut butter

Steps:

Fill a heavy soup pot halfway with water and add ham hock. Bring to a boil and cook for 15 minutes. Discard the water, put the ham hock back in the pot, and refill with water, again halfway up.
Bring to a boil, and add beef, chicken, chicken boullion cubes, onion, pepper, celery, habanero, dried fish and salt and pepper. Cover and cook for about 30 minutes, until the meat is tender. Add potatoes; cook another 15 minutes.
Add okra, cook 5 minutes, add peanut butter; cook five minutes more until peanut butter is melted into the soup. Taste and adjust seasonings. If soup is watery, add more peanut butter. If it's too thick, add water.