Crockpot Peanut Butter Soup
This African Inspired Crockpot Peanut Butter Soup would be delicious for a plant-based meal, or make it any time you want an interesting soup! This soup is so tasty, no one will guess it’s actually vegan!
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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. And this Crockpot Peanut Butter Soup is one of the most interesting meatless soup recipes I’ve made and stashed away in the freezer! This African-inspired soup uses a whole cup of peanut butter in a soup with peppers, tomatoes, chiles, brown rice, and lentils! Does that sound good to you?
The inspiration came from an interesting soup recipe I saw online, and 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.
What ingredients do you need?
- green onion
- red bell peppers
- Minced Garlic (affiliate link)
- canned diced tomatoes
- vegetable broth
- ground Cumin (affiliate link)
- ground Ancho chile (affiliate link) powder
- New Mexico chile powder
- Aleppo Pepper (affiliate link) (or red pepper flakes)
- uncooked brown lentils
- uncooked Uncle Ben’s Brown Rice (affiliate link)
- Adams 100% Natural Peanut Butter (affiliate link), or other natural peanut butter
What inspired people to put peanut butter in soup?
Besides the fact that it’s such a flavor boost, the idea of using peanut butter in soup and stew was inspired by peanut stew (also called groundnut stew) that’s common in West African countries such as Mali, Gambia, and Senegal. You can read more about variations for Peanut Stew and how it became popular in North America.
Can this Peanut Butter Soup cook all day?
If you have a slow cooker that cooks at a low setting, this soup can cook for eight hours while you’re at work. Just add the peanut butter and cook for another hour and dinner is ready. You can also cook for a shorter time on high if you want it done more quickly.
What size Slow Cooker did I use?
I used my favorite Crock-Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe, but a slightly larger size will also be fine.
Want more Slow Cooker Soup Recipes?
If you love making soup in the slow cooker, there’s a great collection of Cook-All-Day Slow Cooker Soups on my Slow Cooker or Pressure Cooker site.
How to Make Crockpot Peanut Butter Soup:
(Scroll down for complete recipe with nutritional information.)
- Chop up the onions, red bell pepper, and green onions, and mince the garlic.
- Add those ingredients to the slow cooker with the lentils, brown rice, stock, canned tomatoes and spices. (Oops; not all those ingredients were added yet when we took this photo.)
- Cook on high for about 4 hours or on low for about 8 hours, or until the lentils and rice are well done.
- Reduce the heat to low and stir in the cup of peanut butter.
- 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 will stay smooth better if you cook it on low.)
- Serve hot, with sliced green onions for garnish if desired.
More Delicious Soups:
Peanut butter Tofu with Sriracha
Slow Cooker Ground Turkey Soup
Keto Recipes with Peanut Butter
Crockpot Peanut Butter Soup
African Inspired Crockpot Peanut Butter Soup would be delicious for Meatless Monday, or just make it 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)
- Chop onions, green onion, bell peppers, and garlic and place in crockpot.
- 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.
- 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.)
- After 8 hours, 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.
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 at AllRecipes.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
It’s important to use natural peanut butter if you’re making Crockpot Peanut Butter Soup 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 Diet Type Index photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.
60 Comments on “Crockpot Peanut Butter Soup”
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.
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!
So glad you enjoyed it!
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!
So glad you have enjoyed it! I love the addition of fresh ginger!
Yes, I think this will work well in a pressure cooker and I like the sound of sweet potatoes in it.
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.
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.
My daughter made this for dinner tonight, and it was really delicious! We will make this often. Thank you for the delicious, easy recipe!
My pleasure; so glad you enjoyed it.
Yes I freeze with the peanut butter added but you could do it either way.
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?
I would use creamy, but if you only have crunchy I don't think it would be bad.
Creamy or crunchy peanut butter?
Made it tonight. Was Awesome, Robust and full of flavour. thanx for the great Recipe!!
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!
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.
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.