African-inspired Crockpot Soup

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 T minced garlic
2 14 oz. can diced tomatoes with juice
4 cups vegetable stock
1 tsp. ground cumin
1 tsp. chile powder
1/2 cup uncooked brown lentils
1/4 cup uncooked brown rice
1 cup peanut butter

Chop onions, green onion, bell peppers, and garlic and place in crockpot. Add canned tomatoes with juice, chicken and beef stock, 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. (If you're home you can stir it once or twice, but it's not essential.)
After 4 hours (on high) or 8 hours (on low), reduce heat to low and stir in peanut butter. Cook about one more hours. (Or do 30 minutes on high if you're in a hurry for dinner.) Serve hot.
Source: Kalyn's Kitchen

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