Dave's Space: Spicy Peanut Soup

Spicy Peanut Soup
Serves 6
1 lb	stewing beef, cut in ½" cubes
6 cups	cold water
4	beef bouillon cubes
2	onions, finely chopped
1 tsp	salt
1 cup	peanut butter, creamy or chunky
1	green bell pepper, seeded and chopped
2	red bell peppers, seeded and cut into strips
1-2	dried habañero chilies, minced
2 tsp	ground cumin
	freshly ground black pepper to taste

This is my version of a Brazilian recipe, and is one of my son's favorites. The original used creamy peanut butter, but I find chunk style a bit more interesting. Also, the original version did not include cumin, but I find it gives the soup a warmer, earthier flavor.

Combine the beef, water, bouillon cubes, onion, and salt in a large saucepan or Dutch oven, and bring to a boil. Reduce heat and simmer, covered, for about 2 hours until the beef is tender. Place the peanut butter in a bowl, and gradually add 1 cup of the hot stock, stirring well, then blend the mixture back into the soup.

Stir in the red and green peppers and the habañero chilies, and simmer for another 10-15 minutes. For best flavor, roast whole cumin in a dry frying pan before grinding it, together with the ground black pepper, into the soup stock, just before serving.