Zimbabwean Chicken and Vegetable Soup

Zimbabwean Chicken and Vegetable Soup

20 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
mary
Recipe by  mary

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (20)

Rate This Recipe
mary
10

mary

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.

TDCROFT
10

TDCROFT

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 little bit. I prefer things a bit spicier, so I served mine with hot sauce added at the table. I am tempted to try it in the slow cooker, as it did take a bit long for a weeknight dinner.

Stacy
10

Stacy

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 store) or the okra (not a fan). But, I didn't change anything else. The peanut butter gives the soup fantastic flavor, and I love being able to use some of my turnips in it! Since I like things spicy, next time I may add a fresh, diced jalapeno. But, the recipe needs no alterations as it is. I'll definitely be making it Again. Thanks, Mary, for sharing it!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 23.7 g
  • 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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