Heat the olive oil (1 1/2 tbsp) in a large pot over medium heat.

• a. Add the diced onions (1 1/2 onions) and sauté until they become translucent and fragrant.
• b. Pour 1/2 cup of vegetable stock (from the total 5 1/2 cups) into the pot to prevent the onions from sticking.

Add the peanut butter (2/3 cup) to the pot and stir well to combine with the onions.

• a. Gradually pour in 2 cups of vegetable stock while continuously stirring to create a smooth and creamy mixture.

Pour the canned diced tomatoes (2 2/3 cups) with their juices into the pot, and mix them with the peanut butter and onion mixture.

• a. Add the crushed red pepper flakes (1/2 tsp) to give the soup a hint of spiciness, adjust to taste.

Add the finely chopped cabbage (1 1/2 cups), chopped sweet potatoes (1 1/2 cups), chopped carrots (1 1/2 cups), chopped turnips (1 1/2 cups), and chopped okra (1 1/2 cups) to the pot.

• a. Stir the vegetables thoroughly to coat them with the peanut-tomato base.

Pour in the remaining 3 1/2 cups of vegetable stock, ensuring all the vegetables are covered in liquid.

• a. Bring the soup to a boil over medium-high heat.

Once the soup reaches a boil, reduce the heat to low and let it simmer.

• a. Cover the pot with a lid to retain the heat and moisture while cooking.

Allow the soup to simmer for approximately 30 minutes or until the vegetables are tender.

• a. Stir the soup occasionally to prevent sticking.

Once the vegetables are cooked to your desired tenderness, add the chopped cooked chicken (1 1/2 cups) to the pot.

• a. Stir the chicken into the soup and let it heat through.

Taste the soup and adjust the seasoning as needed, adding more crushed red pepper flakes if you prefer more spice.

Once everything is heated through and well-combined, turn off the heat.