The recipe was found in the November 1994 issue of Vegetarian Times. Enjoy.
2 medium onions chopped
2 large red bell peppers, chopped
1 to 3 large garlic cloves, mashed
1 to 2 Tbs. Canola oil
28 oz. can tomatoes with juice, chopped
8 cups vegetable broth
1/4 tsp. pepper
1/4 tsp. Crushed red pepper flakes
1/2 cup uncooked short grain rice
2/3 cup smooth peanut butter
chopped roasted peanuts
In a large soup pot, sauté onions, bell peppers and garlic in oil until onions begin to brown around the edges, about 7 minutes.
Add the tomatoes and juice, broth, pepper and red pepper flakes. Simmer, uncovered, over low heat about 15 minutes.