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Peanuts O'Toole Soup Chicago  Downtown FarmstRandolph. | Al Podgorski~Sun-Times photos

Peanuts O'Toole Soup at the Chicago Downtown Farmstand on Randolph. | Al Podgorski~Sun-Times photos

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Updated: February 5, 2012 8:03AM


2 tablespoons peanut oil

1 medium large yellow onion, finely diced

2 to 4 large garlic cloves, minced

1 teaspoon red pepper flakes, or more to taste

3 stalks celery, finely diced (about 2 cups)

2 carrots, finely diced (about 1½ cup)

1 red bell pepper, finely diced ( about 1 cup)

1 (28-ounce) can diced
tomatoes with juice

8 cups vegetable broth

½ cup uncooked white rice

1 cup creamy peanut butter

Salt to taste

Chopped roasted peanuts and chopped cilantro for garnish

Heat oil in a large stockpot over medium–high heat. Cook onion, garlic and pepper flakes for 5 minutes. Add celery, carrots and bell peppers and cook, stirring occasionally for 5 minutes. Stir in tomatoes with their juice and the broth. Bring to a low simmer and cook 10 minutes.

Add rice to soup and stir. Cover and simmer about 20 minutes, until rice is tender. Stir in peanut butter and return to a simmer, stirring until peanut butter is completely blended in. Taste and add salt if necessary.

Serve garnished with chopped peanuts and cilantro.

Jeanine O’Toole and adapted from Soup and Bread Cookbook

Nutrition facts per serving: 319 calories, 17 g fat, 3 g saturated fat, 2 mg cholesterol, 33 g carbohydrates, 8 g sugars, 11 g protein, 888 mg sodium, 6 g fiber

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