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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Moroccan Tomato Soup Recipe

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This recipe for Moroccan Tomato Soup is from The Nachtigall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 onions, chopped
2 cloves garlic, chopped
2 tbsp (30 mL) packed brown sugar
2 tsp (10 mL) chili powder
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) cayenne pepper
1 pinch cinnamon
1 can (28 oz/796 mL) chopped tomatoes
2 cups (500 mL) water
1/4 cup (60 mL) tomato paste
1 tbsp (15 mL) red wine vinegar
3/4 cup (175 mL) smooth peanut butter
Directions:
Directions:
In slow cooker, combine onions, garlic, sugar, chili powder, cumin, pepper, salt, cayenne pepper and cinnamon. Stir in tomatoes, water, tomato paste and vinegar.

Cover and cook on low for 5 to 8 hours.

Add peanut butter; using immersion blender, purée soup until smooth.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5-1/2 hours (10 minutes prep)
Personal Notes:
Personal Notes:
From Canadian Living "Freezer Friendly Meals"

 

 

 

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