Zimbabwean Chicken and Vegetable Soup

Zimbabwean Chicken and Vegetable Soup

21
mary 0

"This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter and a few red pepper flakes for unexpected flavors and just the right amount of kick."

Ingredients

2 h {{adjustedServings}} servings 266 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 590 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

21
  1. 24 Ratings

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I love this soup and usually kick up the spice a bit by adding at least 1/2 to 1 tsp of the red pepper flakes. You can adjust the pepper flakes to your desired spice level.

I didn't have a turnip but otherwise made as written. It's a combination of vegetables I haven't seen together before, and they mesh well. I enjoy the way the peanut butter thickens the liquid a...

I made this a couple nights ago, and have been eating it for lunch and dinner since! It's a wonderful, hearty soup - enough for a full meal. I didn't use the carrot (no good ones at the stor...