Kalyn's Kitchen

African Inspired Crockpot Soup with Peanut Butter

African Inspired Crockpot Soup with Peanut Butter would be delicious for Meatless Monday, or any time you want an interesting soup! 

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African Inspired Crockpot Soup with Peanut Butter finished soup in bowl

In Utah the spring weather can change in a minute, and I always like to have soup in the freezer for those days when the weather suddenly gets cold. Before I moved I made this African Inspired Crockpot Soup with Peanut Butter with Jake to re-shoot the photos and I had several containers in my freezer on moving day. Sadly, that soup (and a whole cooler full of food) was ruined in one of those moving tragedies where something gets put in the wrong spot and isn’t discovered for days. On Saturday I had a few friends over for dinner, so I made more of this tasty soup, and now I’m happy to have some in my freezer again!

The idea for a soup with peppers, tomatoes, chiles, and peanut butter came from the Crockpot African Peanut Soup at A Year of Slow Cooking, although I upped the spices and added lentils. With brown rice, lentils, and peanut butter, this soup is loaded with protein and flavor, and a crockpot with this simmering away would be great to come home to after a hard day at work. 

African-Inspired Vegetarian Crockpot Soup with Peanut Butter, Chiles, Brown Rice, and Lentils found on KalynsKitchen.com

How to Make African Inspired Crockpot Soup with Peanut Butter:

(Scroll down for complete recipe with nutritional information.)

  1. Chop up the onions, red bell pepper, and green onions, and mince the garlic. A
  2. dd those ingredients to the slow cooker with the lentils, brown rice, stock, canned tomatoes and spices. (Blogger oops; not all those ingredients were added yet when we took this photo.)
  3. Cook on high for about 4 hours or on low for about 8 hours, or until the lentils and rice are well done.
  4. Reduce the heat to low and stir in the cup of peanut butter.
  5. Cook on low for about one more hour (or you can do 30 minutes on high if you’re in a rush, but the peanut butter stays smooth better if you cook it on low.)
  6. Serve hot, with sliced green onions for garnish if desired.

More Delicious Soups to Try:

Slow Cooker Soup or Stew Photo Index Page ~ Slow Cooker or Pressure Cooker
Squash and Peanut Soup~ The Perfect Pantry
West African Peanut Soup~ The Gracious Bowl
Spicy Slow Cooker Soup with Turkey, Pinto Beans, Red Pepper, and Green Chiles ~ Kalyn’s Kitchen

African Inspired Crockpot Soup with Peanut Butter finished soup in bowl

African Inspired Crockpot Soup with Peanut Butter

Yield 8 servings
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes

African Inspired Crockpot Soup with Peanut Butter would be delicious for Meatless Monday, or any time you want an interesting 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. cans diced tomatoes with juice
  • 8 cups vegetable stock
  • 1 tsp. ground cumin
  • 1 T Ancho chile powder
  • 1 tsp. New Mexico chile powder
  • 1 tsp. Aleppo pepper (see notes)
  • 1/2 cup uncooked brown lentils
  • 1/4 cup uncooked brown rice
  • 1 cup natural peanut butter (see notes)


  1. Chop onions, green onion, bell peppers, and garlic and place in crockpot.
  2. Add canned tomatoes with juice, stock, ground cumin, Ancho chile powder (affiliate link), New Mexico chile powder, Aleppo Pepper (affiliate link), lentils, and brown rice.
  3. Cook on high for about low for about 8 hours. (You can also cook on high for 4 hours. If you’re home you can stir it once or twice, but it’s not essential.)
  4. After 8 hours, stir in peanut butter. Reduce heat to low if you were cooking on high.
  5. Cook about one more hour. Serve hot.
  6. This soup freezes well, and it’s great to have on hand for those spring days that suddenly feel like winter.


I used my favorite Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link) for this recipe.

Use any combination of chile powders or spicy red pepper that you have if you don’t have Ancho chile powder or Aleppo pepper

Recipe adapted by Kalyn from Crockpot African Peanut Soup; recipe originally found by Stephanie at AllRecipes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 284Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 920mgCarbohydrates: 25gFiber: 7gSugar: 11gProtein: 12g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
It’s important to use natural peanut butter if you’re making this African Inspired Crockpot Soup with Peanut Butter for the original South Beach Diet, since many brands of peanut butter have a lot of added sugar. The use of brown rice would make this a phase two or three choice, but you could leave out the rice if you wanted to eat it for phase one. All the ingredients here are good choices for a low-glycemic eating plan but soup with lentils and brown rice is too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

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    60 Comments on “African Inspired Crockpot Soup with Peanut Butter”

  1. This sounds lovely, but i’m a little confused as to why a Vegetarian Recipe would include a Chicken and Beef stock. Obviously common sense dictates that i would use veg or vegan stock – it just looks odd on a vegetarian recipe. Other than that i’m looking forward to making it!

    • The recipe says “8 cups vegetable stock” so I guess I am confused about why you are concerned about the option to use chicken or beef stock. Obviously that option is intended for people who aren’t vegetarians. Hope you enjoy the recipe.

  2. I just made this yesterday! Found it while browsing for lentil crock pot recipes. I halved most of the ingredients – half onion, 1 red bell pepper, 1 can diced tomatoes, 4 cups vegetable stock – kept it vegetarian. 1/2 c peanut butter. I also threw in a little Sriracha! I doubled the lentils and rice. it came out very tasty. I would compare the consistency of it to more of a hearty chili than a soup. The peanut butter really stands out which gives it an interesting flavor but somehow brings it all together. I could definitely see me eating this on a snow day. Thank you!

  3. I make this soup so often that I don't even have to look at the recipe anymore! I got a new slow cooker for Christmas since the old one broke late last year, and I finally took it out of the box this morning so I could make this! The only thing I do differently is add a big chunk of fresh ginger. I mince it in my food processor and then add the peppers and onions to chop them quickly. Oh, and I also use red lentils because I usually have those in my pantry. I love this recipe because of the super quick prep and the deliciousness!

  4. Yes, I think this will work well in a pressure cooker and I like the sound of sweet potatoes in it.

  5. This would take under an hour start to finish in a pressure cooker, and electric one would make it be automatic. I'm adapting this soon. Thanks! I also like sweet potatoes in mine. Learned it from a friend from Kenya.

  6. So I'm trying this recipe tonight, using my 3 1/2 quart slow cooker- and I could only fit 4 cups of broth in with all the other ingredients. I'm confused. Should I halve the peanut butter?

    • Jill I just got home, so sorry if this answer is too late. I am surprised to hear that, can't figure out why it won't fit. But I'd still use nearly a cup of peanut butter if it was me.

  7. My daughter made this for dinner tonight, and it was really delicious! We will make this often. Thank you for the delicious, easy recipe!

  8. Yes I freeze with the peanut butter added but you could do it either way.

  9. I made this tonight but had to wing it on the stove since I didn't buy the ingredients early enough in the day to use my crockpot. It came out pretty good, and I'll definitely make it again. I will add more rice though since I felt it got a little lost. I plan to freeze some next time. Do you freeze it with the peanut butter already added?

  10. I would use creamy, but if you only have crunchy I don't think it would be bad.

  11. Creamy or crunchy peanut butter?

  12. Made it tonight. Was Awesome, Robust and full of flavour. thanx for the great Recipe!!

  13. Jeanette, it was so frustrating because the cooler had all my things like curry paste, soup base, etc., as well as some homemade food. Oh well, onward!

  14. I hate that when you "lose" food and end up having to throw it out, especially if it's homemade. Hope your move went smoothly. I just made African Peanut Stew last year for the first time, and couldn't believe how good it was. Love the idea of a hearty soup with similar flavors, easily vegetarian and meatless.

  15. I have been making this for years, both with the original chicken/beef stock combination or with all vegetable stock. When I edited with the new photos, I probably should have edited the recipe to reflect that I usually use vegetable stock now. Sorry I missed that, but I have fixed it now.