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! 

PIN African Inspired Crockpot Soup with Peanut Butter to try it later!

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. It says in the recipe commentary that you can replace the stock with veggie stock to make this a vegan recipe.

  2. Anyone have any ideas on how to make this vegetarian-friendly? I would usually just replace chicken/beef broth with veggie broth, but open to ideas!

  3. I just wanted to point out a recipe that contains chicken stock and beef stock vegetarian, should not be classified as vegetarian.

  4. I love this! Glad you updated it and reposted. yES, Utah weather is all kinds of crazy in the spring.

  5. Zerrin, glad you like it. We are having very warm weather right now, but I know we'll have snow a few more times.

  6. This soup sounds so flavorful! I love lentils in such soups, it makes any soup so satisfying!
    We are enjoying Spring here, but the weather changes a lot here too. It was like a summer day yesterday, but it's rainy today. A perfect day to make this soup!

  7. I made this soup a few days ago. It is delicious!! The peanut butter is such an unexpected addition. When reheating the next day, I added diced cooked chicken. My mother thought it would be good with some added ground beef. Thanks Kalyn. I’ll be adding this to my fall soup faves!!

  8. this sounds like the soup someone made for national soup swap day last year. i accidentally grabbed the wrong one and never got to try it. now is my chance!

  9. this soup looks absolutely deicious – I love a peanut butter style stew but love your addition of lentils and rice – if only I had a crockpot I’d love to come home to this of an evening

  10. Merrill, I do think you could add a bit more rice or lentils (or maybe both if you didn’t use too much more) and maybe some chicken without needing more liquid.

  11. I tried this last night and it was great. We did think that doubling the lentils and/or rice might make it a little heartier or maybe adding some shredded chicken. Would additional liquid be needed?

  12. I love peanut butter but in soup…? But from all the comments, it seems like lotsa people use peanut butter in savoury dishes 🙂

  13. I like using peanut butter in savoury dishes and this sound tasty!

  14. nice recipes. its nice to learn some new soups that i can prepare for the upcoming cold weather 🙂

  15. that looks great.will try it

  16. Your site looks great, Kalyn, and actually makes me excited about this cooler weather and the food that comes with it. Thank you!

  17. Arfi, I haven’t made peanut butter, but I hear it’s not that hard. I buy the natural unsweetened type.

    BTW everyone, I made this with creamy peanut butter but next time I might try chunky!

  18. wow, peanut butter in soup? that must be rich! do you make your own peanut butter? that must be flavoursome!

  19. Oh wow, I would never have thought about using peanut butter in soup, but this looks really good. Usually a make a Greek style lentils soup, called fakes. Lentils are so high in iron, I should really try to make it more often. I’m definitely going to try this recipe.

  20. I do believe we’ll be making this soon.