1 med. onion, chopped
1 lg. clove onion, minced
1 tbsp. butter
1 (16 oz.) can tomatoes (broken)
2 c. water
1 1/2 c. peanut butter
1 (13 oz.) can evaporated milk
1/2 tsp. each salt and pepper
Dash cayenne or hot pepper sauce
1 tbsp. minced parsley

In 3 quart saucepan over medium heat, saute onion, garlic in butter until tender. Stir in tomatoes, water, peanut butter. Bring to boil, reduce heat. Cover and simmer for 5 minutes. Stir in milk, salt and pepper. Cook stirring occasionally about 10 minutes until soup thickens. If thinner soup desired, add milk. Serves 4. (Good with spinach salad and rye bread).