Zimbabwean Chicken and Vegetable Soup

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.

Step: 1

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.

Step: 2

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.

Per Serving: 266 calories; protein 12.2g; carbohydrates 23.7g; fat 14.5g; cholesterol 11.6mg; sodium 590.2mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.