Zimbabwean Chicken and Vegetable Soup

• 1 tablespoon olive oil
• 1 onion, diced
• 4 cups vegetable stock, divided
• ½ cup peanut butter
• 2 cups canned diced tomatoes, with juices
• ¼ teaspoon crushed red pepper flakes, or more to taste
• 1 cup finely chopped cabbage
• 1 cup chopped sweet potato
• 1 cup peeled and chopped carrot
• 1 cup peeled and chopped turnip
• 1 cup chopped okra
• 1 cup chopped cooked chicken, or to taste

Ingredients for 5 servings (2.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the olive oil in the pot over medium heat. Add the onion, and sauté for about 5 minutes until translucent.

   Stovetop
2. 2

   Stir ½ cup of the vegetable stock and the peanut butter into the onions until the mixture looks smooth.

3. 3

   Stir in the remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; simmer for 30 minutes, stirring frequently.

   Stovetop
4. 4

   Stir in the cabbage, sweet potato, carrot, and turnip. Simmer, stirring, until the vegetables become soft (about 30 minutes).

   Stovetop
5. 5

   Stir in the okra and chicken, and simmer for about 30 additional minutes.

   Stovetop