1 yellow onion, diced
--2 green onions, chopped
--2 red bell peppers, chopped
--4 cloves minced garlic
--1 28 oz can of crushed tomatoes, with liquid
--8 cups vegetable broth
--1/4 t black pepper
--1/4 - 1/2 t chili powder
--1/2 cup uncooked brown rice
--1 cup peanut butter (to add later)
--dollop of sour cream and a bit of tabasco sauce (optional)
The Directions.
--wash and chop all of the vegetables, and put into the crock. Add the entire can of tomatoes, the uncooked rice, and the spices.
--pour in the vegetable broth.
--cover and cook on low for 6-8 hours, or on high for about 4. The soup is done when the onions are fully cooked and are translucent.
--stir in peanut butter, and cook on high for 20-30 minutes, or until fully heated through.
add a dollop of sour cream and a touch of tobasco sauce
A year of slow cooking/blog