READY IN 2 hr

Zimbabwean Chicken and Vegetable Soup

Read Reviews (16)

"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." — mary

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 30 mins
READY IN 2 hrs

Reviews More Reviews

Dec 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.

—mary

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Dec 01, 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 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.

—TDCROFT

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19 Ratings

Dec 01, 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 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!

—Stacy

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Nov 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.

—Pony

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Jan 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 oregano) and doubled the chicken for a higher protein content. The sweet potatoes made me itch, so the next time I simply substituted butternut squash.

—PaleoNana

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Jan 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 our children. I used leeks instead of onions because I like leeks better for soups. The flavor of the soup was good and worked great for our South African dinner theme for the evening. I loved the assortment of vegetables in the soup.

—EdieO

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Mar 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 eaters.

—KHENDRICKSON

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Mar 24, 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 an added depth of flavor that warms the soul. I didn’t have a turnip, so I added a potato. I also tossed in a partially opened can of Rotel tomatoes, but other than that, I stuck to the recipe. This recipe is a keeper!!

—DIZ♥

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Nutrition

Calories
266 kcal
13%

Carbohydrates
23.7 g
8%

Cholesterol
12 mg
4%

Fat
14.5 g
22%

Fiber
5.8 g
23%

Protein
12.2 g
24%

Sodium
590 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zimbabwean Chicken and Vegetable Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 266
Calories from Fat: 131

% Daily Value *
Total Fat 14.5g 22 %
Saturated Fat 2.9g 14 %
Cholesterol 12mg 4 %
Sodium 590mg 24 %
** Potassium 588mg 16 %
Total Carbohydrates 23.7g 8 %
Dietary Fiber 5.8g 23 %
Protein 12.2g 24 %
Sugars 11g
Vitamin A 163 %
Vitamin C 40 %
Calcium 12 %
Iron 32 %
** Thiamin 13 %
** Niacin 51 %
** Vitamin B6 23 %
** Magnesium 22 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.