African Crock Pot Soup With Peanut Butter And Lentils Food

VEGETARIAN PEANUT SOUP

Vegetarian Peanut Soup image

This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.

Provided by Cookie and Kate

Categories Soup

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

4 cups low-sodium vegetable broth
2 cups water
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
3/4 cup unsalted peanut butter (chunky or smooth)
1/2 cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
1/4 cup roughly chopped peanuts, for garnish
Cooked brown rice, for serving (optional)

Steps:

Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

Nutrition Facts : Calories 431 calories, Sugar 13.8 g, Sodium 1510.8 mg, Fat 29.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 10.4 g, Protein 16.6 g, Cholesterol 0 mg

ASHLEY'S AFRICAN PEANUT SOUP

Ashley's African Peanut Soup image

I made my own version of this recipe after eating it at a restaurant. The mixture of ingredients seems a little peculiar, but trust me, they work wonderfully together.

Provided by Ashley Olmstead

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 5h30m

Yield 20

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
2 large skinless, boneless chicken breast halves
1 onion, chopped
2 red bell peppers, sliced
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 sweet potatoes, peeled and cut into bite-size pieces
3 cups sliced carrots
4 cups chicken broth, or more as needed
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1 cup brown rice
1 cup crunchy peanut butter

Steps:

Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.
Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 22.8 g, Cholesterol 14.2 mg, Fat 8.7 g, Fiber 4 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 352.6 mg, Sugar 4.5 g