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Cheese & Chili Soup

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

45 min

Ready

55 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 cups beef stock
rich
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10 each garlic cloves
peeled
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4 large tomatoes
chopped
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3 medium onions
quartered
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½ teaspoon italian seasoning
dried
* Camera
1 teaspoon sugar
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¼ teaspoon cumin
ground
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1 medium onions
cut into ring
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1 long green chili peppers
mild, cut into thin rings
* Camera
1 each sweet red bell peppers
seeded and cut into thin rings
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1 cup cheddar cheese, very old, sharp
shredded
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1 cup mozzarella cheese
shredded
* Camera
1 cup mild salsa
or hot, chunky
*
1 teaspoon cilantro
minced, optional
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Ingredients

Amount Measure Ingredient Features
946 ml beef stock
rich
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1E+1 each garlic cloves
peeled
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4 large tomatoes
chopped
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3 medium onions
quartered
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2.5 ml italian seasoning
dried
* Camera
5 ml sugar
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1.3 ml cumin
ground
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1 medium onions
cut into ring
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1 long green chili peppers
mild, cut into thin rings
* Camera
1 each sweet red bell peppers
seeded and cut into thin rings
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237 ml cheddar cheese, very old, sharp
shredded
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237 ml mozzarella cheese
shredded
* Camera
237 ml mild salsa
or hot, chunky
*
5 ml cilantro
minced, optional
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Directions

Put the first 7 ingredients into a pot and bring to a gentle boil.

Reduce the heat to a simmer and continue cooking for 30 minutes.

Purée in a blender and ret urn to the pot.

Add the onion, chili, and bell pepper to the soup and simmer for about 15 minutes, or until the vegetables are tender.

Toss the two cheeses together.

Ladle the soup into a heated serving dish.

Add the cheeses and salsa and stir gently.

Sprinkle with the cilantro and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 14236% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 356mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 18g
Vitamin A 28% Vitamin C 64%
Calcium 18% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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