Cooked - Crockpot Peanut Butter Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crockpot Peanut Butter Soup

8.0

1 medium yellow onion, chopped in small pieces

¼ cup sliced green onion

2 red bell peppers, seeds removed and chopped into ½ inch pieces

1 T minced garlic

2 14 oz. cans diced tomatoes with juice

8 cups vegetable stock or canned vegetable broth

1 tsp. ground cumin

1 T Ancho chile powder

1 tsp. New Mexico chile powder

1 tsp. Aleppo pepper (see notes)

½ cup uncooked brown lentils

¼ cup uncooked brown rice

1 cup natural peanut butter (see notes)

Chop onions, green onion, bell peppers, and garlic and place in crockpot.
Add canned tomatoes with juice, vegetable stock or broth, ground cumin, Ancho chile powder (affiliate link), New Mexico chile powder, Aleppo Pepper (affiliate link), lentils, and brown rice.
Cook on high for about 4 hours or on low for about 8 hours, or until the lentils and rice are well done
After 4 hours (for high) or 8 hours (for low), stir in peanut butter. Reduce heat to low if you were cooking on high
Cook about one more hour. Serve hot
This soup freezes well, and it’s great to have on hand for those spring days that suddenly feel like winter.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineAfrican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 72 weeks ago

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