African Peanut Soup

2 medium onions, chopped
2 large red bell peppers
4 medium cloves garlic, minced
2 T. canola oil
1 28-oz can chopped tomatoes
8 C. vegetable stock
1/4 tsp. black pepper
1/4 tsp. chili powder
1/2 C. uncooked brown rice
2/3 C. no-salt, no-sugar smooth peanut butter

In a large pot, saute the onions, bell peppers, and garlic until the onions turn translucent. Add the tomatoes, vegetable stock, pepper, and chili powder. Simmer, uncovered, over low heat for 30 minutes. Add the rice; cover and simmer 15 minutes more. Stir in the peanut butter until dissolved and smooth.

Serve with toast.

Notes: 

Originally from Vegetarian Times