Ingredients1 h 55 m servings 379 cals
- Heat olive oil in a Dutch oven over medium-high heat. Cook and stir yams, onions, cabbage, tomatoes, coconut, and garlic in the hot oil until the vegetables are slightly browned, 7 to 10 minutes.
- Pour tomato juice and apple juice into the Dutch oven; season with ginger, cayenne pepper, and salt. Reduce heat to medium-low and cook at a simmer for 1 hour.
- Stir bell pepper and peanut butter into the mixture. Cook, stirring regularly, until the peanut butter is melted completely into the soup, about 30 minutes more.
Per Serving: 379 calories; 19.6 g fat; 46.8 g carbohydrates; 9.6 g protein; 0 mg cholesterol; 447 mg sodium. Full nutrition
ReviewsRead all reviews 14
I used a whole cayenne pepper instead of the powder, a large apple instead of the juice, and diced tomatoes instead of the juice. Wonderful comfort soup kind of soup!
The whole family loved this! After I sauteed the veggies I threw them and all other ingredients except the pb into the crockpot. Put uncooked green pepper in at begiining as well. Sitirred in PB...
I've decided to go vegan one day per week (already been vegetarian for several years). This dinner was amazing! So flavourful. I did make a few small changes: I cut down the onion (used half a l...
Surprisingly fantastic stew. Stuck with all the ingredients listed and was so happy with the taste. Very simple and many ways to serve it up. Calling this my Feel-Good stew.
Very delicious and easy to make! I did make a couple changes: one whole apple instead of apple juice and coconut oil instead of flakes (what I had on hand), and sunflower butter instead of peanu...
I added black pepper as I used a whole teaspoon of cayenne instead of a half, but otherwise made it exactly as instructed. It was delicious.
I'm new to vegan cooking, but this was delicious and easy. I added some rinsed black beans to get more protein, which also gave a good color contrast. I also served with coconut sprinkled on top...