African Inspired Vegetarian Crockpot Soup with Peanut Butter, Chiles, Brown Rice, and Lentils

Gaby Ampudia

Julia

1 medium yellow onion, chopped in small pieces

¼ cup sliced green onion

2 red bell peppers, seeds removed and chopped into ½ inch pieces

1 T minced garlic (minced garlic from a jar is fine for this)

2 14 oz. can diced tomatoes with juice

8 cups vegetable stock (or follow the original recipe and use 4 cups chicken stock and 4 cups beef stock if you don't care about making the vegetarian version)

1 tsp. ground cumin

1 T Ancho chile powder

1 tsp. New Mexico chile powder

1 tsp. Aleppo pepper

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

½ cup uncooked brown lentils

¼ cup uncooked brown rice

1 cup peanut butter (for South Beach Diet, be sure to choose natural peanut butter with no added sugar)

subheading: Equipment:

Directions at copymethat.com

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