1 (15 ounce) can stewed tomatoes, drained
1 (7 ounce) can crushed pineapple
1 green bell pepper, sliced
1/2 quart vegetable broth
4 tablespoons red wine vinegar
1 pinch ground black pepper
In a small pot, combine tomatoes, pineapple, green pepper, broth, vinegar, pepper and shallots. Bring mixture to a boil, then reduce heat to medium medium low. Stirring constantly, melt butter and 1/2 cup brown sugar.
Cover pot, and slowly add water until soup is thickened. Stirring constantly, remove from heat. Cover and let simmer 30 minutes.
Stir in shallots, pineapple and red pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Lower heat and simmer 5 minutes longer, stirring occasionally.
Remove from heat. Stir in salt and pepper, then remove from heat. Stirred into soup, serve hot or cold.