A main course soup that's colorful and filling.

1 med. onion, chopped
1 lg. carrot, pared and diced
1 rib celery, chopped
1 green or red bell pepper, seeded and sliced
3 tbsp. flour
5 c. chicken stock
2/3 c. creamy or chunk style peanut butter (more if you like peanut butter)
2 lg. tomatoes, peeled, seeded, and diced (or a 28 oz. can tomatoes, cut up)
2 or more c. cooked chicken meat, diced (I use 3-4 chicken breasts cooked in a pressure cooker)
1 c. milk
white pepper
cayenne pepper
hopped roasted peanuts

Heat oil in a 3-quart saucepan. Sauté onion, carrot, celery and pepper for 10 minutes.

Stir in flour and slowly stir in chicken stock; bring to a boil while stirring constantly.

Add peanut butter, reduce heat and simmer for 15 minutes. Add tomatoes, chicken meat, and milk.

Season to taste with white and cayenne pepper and simmer 30 additional minutes before serving.

Garnish with a handful of chopped roasted peanuts on each portion. Serves 6 or more.