For unexpected tastes and the perfect amount of heat, this hearty and delectable soup blends a fantastic range of vegetables with peanut butter and a few red pepper flakes.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cups vegetable stock, divided
- ½ cup peanut butter
- 2 cups canned diced tomatoes, with juices
- ¼ teaspoon crushed red pepper flakes, or more to taste
- 1 cup finely chopped cabbage
- 1 cup chopped sweet potato
- 1 cup peeled and chopped carrot
- 1 cup peeled and chopped turnip
- 1 cup chopped okra
- 1 cup chopped cooked chicken, or to taste
Instructions
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 590 mg |
| Sugars | 11 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Made as is, but I upped the red pepper and doubled the recipe… bc who doesn’t love leftover soup?! Keep the peanut butter at 1/4 c. if you double. This recipe is a new favorite. We ate it for dinner 3 nights. Then when it was gone my boyfriend asked me to make it again! Thanks for sharing 🙂
Really good! Picky hubby even liked it. Used Italian spiced canned tomatoes, as that’s all I had on hand. Skipped the okra, as I forgot to pick it up and I’ve never had it. Making this part of the rotation.
I love this recipe. I added a serrano pepper with the onion. It added a little more heat than having just red pepper flakes
Great, great stew!!! I used 3/4 teaspoon red chili flakes.
I did make a couple changes–I didn’t have any turnip in the house so I threw in some frozen root veggie mix from costco which was purple carrot,golden beet,parsnip,sweet potato. Also, at the end of the cooking time when you are supposed to add okra, I added kale in stead! Otherwise I did it as the recipe said–SO Yummy!
This is the best soup I have ever had! I made this while friends from Baltimore were visiting (I’m from Canada) and it was delicious. I have diet restrictions and so I had to substitute cabbage for spinach and chicken for tofu, also, we don’t really have okra here so I used green beans. The end result was amazing. Thank you for this recipe! I’m surely going to make it again and again!
Overall I really like this recipe! Picky eater husband is not a huge fan, but I already made another batch to pick at for lunch this week. As advised, I made some minor modifications. I doubled the chicken, skipped the okra (couldn’t find it in the supermarket), added more red pepper flakes, some crushed garlic, and salt. I also used unsalted chicken stock because it’s what I had on hand. Served with a warm baguette. Might try to make ahead and freeze for a hearty treat on lazy cooking days.
Made for a dinner party and all loved it! Made without any red pepper flakes since some do not like spicy food. It had enough flavor from the other ingredients though if you like some heat/spice it may be too mild without the flakes. We will be eating again soon!
Excellent cooked chicken in garlic and Tony Chachere ( Cajun seasoning)
I love trying new recipes that have unique ingredient combinations. I love it even more when it exceeds all expectations. The peanut butter blends very well with the vegetable broth giving it an added depth of flavor that warms the soul. I didn’t have a turnip, so I added a potato. I also tossed in a partially opened can of Rotel tomatoes, but other than that, I stuck to the recipe. This recipe is a keeper!!
I followed the recipe except didn’t measure out the amounts of veggies that I put in the pot. I may have used too many because I found it a bit bland. No one could tell that it contained peanut butter, which did add a nice creaminess to the broth. If I make it again, I’ll add more seasonings and peanut butter.
Slight changes but didn’t really need to. I was gleaning from other reviews. I also did not put in okra….added a 1/8 tsp cumin and parsley and 3/4 cup of peanut butter as I was cooking for 8. Lovely and creamy will make again
kids wouldn’t eat it
Loved this, even my husband who doesn’t like peanut butter loved it. The only thing I left out was the okra, didn’t have it on hand.
Excellent. Don’t like turnip so substituted zephyr squash. Will make again!
I thought this was excellent. I will say that it is probably a taste that would only appeal to some people. I lived in West Africa for two years and am used to eating this sort of thing. I am not a fan of okra or turnips, so I left them out and doubled the cabbage and sweet potato. Next time I think I’ll stick with the one cup of sweet potato and do three cups of cabbage.
A very simple, earthy dish. I loved the fact that it had no added salt but it still had LOTS of flavour! The peanut butter I used was natural peanut butter, with no added ingredients, like salt and sugar. I could smell the peanut butter while it was cooking, but nobody could tell me that it was there. So, to me it definitely was not overpowering, as some said. Maybe because it was the natural peanut butter. The vegetable broth was salt/sodium free, and I used 1.5 litres. I did not have any okra, and I’ve never had it, (I don’t think), but it tasted great anyway! I like to taste FOOD sometimes, not just spice and sauces. I did put about 6-10 red pepper flakes. Not having any canned tomatoes, my husband diced up 2 tomatoes, and pureed a dozen or so cherry tomatoes. Didn’t measure the amount of vegetables, but I know it was more than what was listed. I will definitely make it again!!
This was a fantastic combination of flavors! I came across it when I was searching how to use a turnip from my garden. I omitted the onion since I don’t like them, and doubled the red pepper flakes. We both thought this was fantastic and I will make again exactly the same way! It has a nice root vegetable flavor, but with an Indian or Thai tasting twist.
We love this soup. I make it at least once a month when I want to use up leftover rotisserie chicken. (I was sooo tired of Chicken Noodle!) The flavors are great and with all the veggies, it’s really healthy too. PS. I always omit the okra because we don’t like it. Sometimes I’ve omitted the cabbage or turnips when I don’t have any on hand.
I couldn’t find okra in our store, but otherwise I followed the recipe. It was delicious! Definitely will make this again!
For dinner tonight, I sauteed an onion, sliced up some carrots, and defrosted a bag of cooked, shredded chicken … only to discover that my refrigerated Indian simmering sauce was spoiled. Ack! I typed these four ingredients into the Allrecipes Ingredients Search and discovered Zimbabwean Chicken and Vegetable Soup! I had everything on hand (except for okra, which we don’t eat). I made the soup exactly as directed, but instead of okra, I added a packed cup of spinach leaves during the last 5 minutes of cooking. Yum! It came out super thick, like a stew, but that could be because I added 3 cups of chicken. Also, the recipe didn’t say to cover the soup during simmering. Doing so might have prevented some of the liquid from boiling off. It didn’t matter–we loved it anyway. It had just the right amount of spice, but we could have upped the red pepper flakes for a bit more heat. I also added about 1/2 tsp. salt. My husband couldn’t tell there was peanut butter in the soup. It added a richness and creaminess that was very satisfying. I don’t think it needs any other spices, but oregano and cumin would probably be nice options, as others have suggested. I’d already cooked a pot of rice for my failed Indian meal, so we ladled the soup over scoops of rice for added heartiness. I may have found this recipe by accident, but it’s definitely going into my soup rotation!