Description
A hearty and flavorful soup perfect for chilly days, featuring peanut butter for a creamy texture.
Ingredients
Scale
- 1 medium yellow onion, chopped in small pieces
- 1/4 cup sliced green onion
- 2 red bell peppers, seeds removed and chopped into 1/2 inch pieces
- 1 tablespoon minced garlic
- 2 (14 oz.) cans diced tomatoes with juice
- 8 cups vegetable stock or canned vegetable broth
- 1 teaspoon ground cumin
- 1 tablespoon Ancho chile powder
- 1 teaspoon New Mexico chile powder
- 1 teaspoon Aleppo pepper (see notes)
- 1/2 cup uncooked brown lentils
- 1/4 cup uncooked brown rice
- 1 cup natural peanut butter (see notes)
Instructions
- 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, New Mexico chile powder, Aleppo Pepper, 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.
Notes
- The Peanut Butter Soup freezes well, and it’s great to have on hand for those spring days that suddenly feel like winter.
- Aleppo pepper is optional, adjust to taste.
- Prep Time: 15 minutes
- Cook Time: 4 hours on high, 8 hours on low
- Category: Soups
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg