This post was updated with new photography in December 2015.
As I’ve said many times before, I love me some peanut butter.
But, sadly, My Other Half thinks I’m hoarding it. So I’ve been on the hunt for recipes to use up my stash.
I was totally sold when I stumbled upon this “pantry superstar” Moroccan Tomato Soup recipe. Actually, I’d prefer to call it Peanut Butter & Tomato Soup. It sounds much wackier.
“Pantry superstar” is a term Canadian Living uses to refer to recipes that require no fresh ingredients – just what’s in your pantry. Obviously I’d rather use fresh veggies for cooking, but every now and then it’s nice not to have to go to the grocery store.
Also, I am a HUGE FAN of slow cooker soups. Dump everything in and leave it for 8 hours? Sold.
Shockingly fast, simple and delicious, this recipe is a true keeper. For me, at least.
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 tbsps brown sugar
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp pepper
- Pinch of salt
- Pinch of cinnamon
- ¼ tsp cayenne pepper
- 1 can (28 oz) chopped tomatoes
- 2 cups water
- ¼ cup tomato paste
- 1 tbsp red wine vinegar
- 1 cup peanut butter
- Crushed peanuts for garnish (optional)
- Combine everything in a slow cooker except the peanut butter. Cook on low for 8 hours. Add peanut butter and blend before serving.
- Adapted from Canadian Living
Now tell me – could that recipe be any easier? I think not.