Ingredients:
- 1 med. onion, chopped
- 1 lg. clove onion, minced
- 1 tbsp. margarine
- 1 (16 oz.) can tomatoes (broken)
- 2 c. water
- 1 1/2 c. peanut butter
- 1 (13 oz.) can evaporated milk
- 1/2 tsp. each salt and pepper
- Dash cayenne or hot pepper sauce
- 1 tbsp. minced parsley
Instructions:
In 3 quart saucepan over medium heat, saute onion, garlic in margarine until tender. Stir in tomatoes, water, peanut butter. Bring to boil, reduce heat. Cover and simmer for 5 minutes. Stir in milk, salt and pepper. Cook stirring occasionally about 10 minutes until soup thickens. If thinner soup desired, add milk. Serves 4. (Good with spinach salad and rye bread).
