Peanut Butter Soup

Ingredients:
1 tablespoon canola oil
2 medium onions, chopped into big pieces
1 large green bell pepper, cored, seeded, and chopped into big pieces
1 large red bell pepper, cored, seeded, and chopped into big pieces
2 teaspoons crushed garlic
1 can (28 oz) whole tomatoes, each tomato cut into quarters, juice reserved
10 cups (2 1/2 quarts) chicken broth
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup uncooked brown rice
1/2 cup creamy unsalted peanut butter

Directions:
In a large soup pot, heat oil over medium-high, then sautée onions, bell peppers, and garlic until the onion and garlic begin to brown, about 5 minutes. Reduce heat to medium, add tomatoes and cook, stirring from time to time until they cook down, 5 to 10 minutes. Pour in reserved tomato juice and broth and add black pepper and red pepper flakes. Bring to a boil over medium-high heat, add rice, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, until it melts and is incorporated. Bring back to a simmer; serve hot.