1/3 cup vegetable oil

8 chopped onions

12 cloves garlic, minced

2 bunches celery, chopped
4 chili peppers, chopped
2 tablespoons garam masala

6 cups (uncooked)rice


3# green bell peppers, chopped
2# red bell peppers, chopped
2 #10 can peeled tomatoes, crushed
2 32oz cans tomato juice
1 cup peanut butter
1 cup sugar
1 cup lime juice
1 bunch chopped fresh cilantro
1 bunch chopped scallions

Add rice to a pot with a 1/2 teaspoon oil. Give a quick stir. Add 11 cups of water to rice. Cover, and bring rice to a boil, then remove from heat for 3-5 minutes. Put rice pot on low heat for 30 minutes or until fully cooked.

Sauté the onions in the oil. When the onions are becoming translucent, add garlic and garam masala. Sauté for about 5 minutes, stirring to prevent the spices from burning. Add the chili pepper, celery, and bell peppers. Add tomatoes and tomato juice. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables until they begin to get tender. Add cooked rice. Add lime juice, peanut butter, sugar and cilantro. Adjust the seasonings.


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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