Healthy bonus Vitamin C from the bell peppers, B6, and potassium from the tomatoes

Ingredients

　　1 tbsp canola oil

　　2 medium onions, chopped into big pieces

　　1 large green bell pepper, cored, seeded, and chopped into big pieces

　　1 large red bell pepper, cored, seeded, and chopped into big pieces

　　2 tsp crushed garlic

　　1 can (28 oz) whole tomatoes, each tomato cut into quarters, juice reserved

　　10 cups (2 1/2 quarts) chicken broth

　　1/2 tsp coarsely ground black pepper

　　1/2 tsp red pepper flakes

　　1/2 cup uncooked brown rice

　　1/2 cup creamy unsalted peanut butter

　　In a large soup pot, heat oil over medium-high, then sauté onions, bell peppers, and garlic until the onion and garlic begin to brown, about 5 minutes. Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes. Pour in tomato juice and broth and add black pepper and red pepper flakes. Bring to a boil over medium-high heat, add rice, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Serve hot.

Nutrition Per Serving

　　12.2 g fat (1.5 g saturated fat)

　　24.1 g carbohydrates

　　7.6 g protein

　　3.9 g fiber

　　#### Nutritional analysis provided by Self