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Moroccan Tomato and Peanut Soup  

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Submitted by elnoob

A spicy tomato soup with North African flavors.

Cal: 369 Fat: 26g Carbs: 23g Protein: 13g Fiber: 5g
More Nutrition...


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Original recipe serves 6

Ingredients (serves 6)

½ 2x 3x Reset

  • 1 onions ; chopped finely
  • 4 tablespoons garlic ; or 4 cloves, minced
  • 1/4 cup tomato ketchup
  • 28 ounces tomatoes ; canned, crushed or diced
  • 2 tablespoons margarine
  • 1 cup peanut butter
  • 1 teaspoon cayenne pepper sauce
  • 1/4 cup white vinegar
  • 1 teaspoon cumin
  • 2 tablespoons chili powder
  • 1 teaspoon mustard powder
  • 2 cups water
  • 1 teaspoon parsley ; dried

  • In My Kitchen

    • Directions

     Prep: 10 hr | Cook: 30 min | Ready in: 40 min
    1. Melt magerine in a large pot and saute garlic and onion until translucent.
    2. Add other ingredients except the water. Bring mixture to a boil, stirring constantly.
    3. Slowly add water. Reduce to a simmer and cook, uncovered, for about 10-15 minutes, stirring occassionally.
    Original recipe serves about 6.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    18.4
    --
    7.5
    20.8
    40.2
    0
    25.7
    13.2


    Calories: 368.9
    Total Sugars: 10g
    Carb.: 22.6g
    Fiber: 5.2g
    Total Fats: 26.1g
    Cholesterol: 0mg
    Protein: 12.9g
    Sodium: 316.8mg
    Breakdown By ingredient...
    *Data provided by USDA

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     Your rating *
    adam on 2012-02-28

    Good!  For some reason it tasted even better reheated, after the leftovers were refrigerated over night.  The flavors do get a bit milder as it sits. You can probably add more hot sauce if you want it spicier.

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