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My review
Zimbabwean Chicken and Vegetable Soup
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
2 h servings 266 calsOriginal recipe yields 6 servings
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Directions
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- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 266 calories; 14.5 g fat; 23.7 g carbohydrates; 12.2 g protein; 12 mg cholesterol; 590 mg sodium. Full nutrition
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Reviews
Read all reviews 3642 Ratings
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Most helpful positive review
12/13/2011
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.
Most helpful critical review
9/4/2013
this was not pleasant! yikes! I could barely eat this, and just forced myself to do so. I don't know what everyone is talking about--the peanut butter flavor was completely obvious. My husba...
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12/13/2011
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.
12/1/2011
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...
12/1/2011
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...
11/30/2011
My curiosity lead me to whip this Zimbabwean soup & glad it did. Loved it, can't describe the taste but it was amazingly different from the norm.
1/28/2012
This is an awesome as well as healthy recipe. Will make again and again. As with other reviewers, the lack of spices demanded tweaking. I tripled the red pepper, added cumin and parsley (or oreg...
1/15/2012
It turned out good. Our recipe was very thick and we ended up using more vegetable stock than called for in the recipe. We omitted the red pepper flakes because it would've been too much for o...
3/21/2012
Very, very good. It doesn't even taste like peanut butter is in the soup, but you know that there is some sort of nice seasoning in it. There were literally NO leftovers and we are all picky e...
3/7/2012
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 a...