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2 tablespoons butter
1/2 cup onion, finely chopped
1/4 cup parsley, chopped
1/2 cup peanut butter, creamy or chunk
1 (16 oz) can tomatoes
1-1/2 cups water
3 beef bouillon cubes
Croutons
In medium saucepan, melt butter over
medium heat. Add onion and parsley;
cook until tender. Stir in peanut
butter. Add tomatoes, water and
bouillon cuges. Bring to a boil
over medium heat, stirring constantly.
Reduce heat and simmer 10 minutes.
Serve with croutons.
Makes 4 cups.
Source: Modesto, CA Bee newspaper, Wed, April 20, 1977
1/2 cup onion, finely chopped
1/4 cup parsley, chopped
1/2 cup peanut butter, creamy or chunk
1 (16 oz) can tomatoes
1-1/2 cups water
3 beef bouillon cubes
Croutons
In medium saucepan, melt butter over
medium heat. Add onion and parsley;
cook until tender. Stir in peanut
butter. Add tomatoes, water and
bouillon cuges. Bring to a boil
over medium heat, stirring constantly.
Reduce heat and simmer 10 minutes.
Serve with croutons.
Makes 4 cups.
Source: Modesto, CA Bee newspaper, Wed, April 20, 1977
