AFRICAN PEANUT SOUP by CHEF DAN serves 40

INGREDIENTS:
1/4  CUP OLIVE OIL
5 ONIONS, DICED
5 STALKS CELERY, CHOPPED
5 RED BELL PEPPERS, DICED
10 CLOVES GARLIC, MINCED
5 (14.5OZ) CANS DICED TOMATOES
32 CUPS CHICKEN STOCK
5 CUPS BROWN RICE
5 CUPS FINELY CHOPPED COOKED CHICKEN
5 CUPS CREAMY PEANUT BUTTER
2 TEASPOONS CHILI POWDER

DIRECTIONS:
1. HEAT OIL IN A LARGE SOUP POT OVER MEDIUM HEAT.
2. ADD THE ONION, CELERY, AND RED PEPPER. STIRRING OFTEN.
3. STIR IN GARLIC AND CHILE POWDER, SAUT'E ABOUT 3 MINUTES.
4. STIR IN THE STOCK, TOMATOES, AND RICE.
5. REDUCE HEAT TO GENTLE SIMMER, ABOUT 45 MINUTES OR UNTIL RICE IS TENDER.
6. ADD COOKED CHICKEN, PEANUT BUTTER, AND STIR UNTIL WELL BLENDED.
7. ADD MORE CHICKEN BROTH AS NEEDED.
                               ENJOY DAN:                         hallelujah