Peanut Soup II

Ingredients

8 cups chicken stock (see our chicken stock recipe)

2 jalapeno peppers, seeded and minced

1 cup green bell pepper, seeded and chopped

1 cup onion, chopped

1 cup crunchy peanut butter

1. In a large Dutch oven add stock and chili peppers and bring mixture to a boil. Add bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.

2. Reduce heat to lowest temperature; add peanut butter and cook, stirring all the time, until peanut butter is melted and mixture is well blended. 

Serves 8