Recipe: Peanut Butter Soup (1970's)

PEANUT BUTTER SOUP

2 tablespoons butter
1/2 cup onion, finely chopped
1/4 cup chopped fresh parsley
1/2 cup peanut butter, creamy or chunky
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 cubes. 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