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Chili-Tomato Soup

 
Chili-Tomato Soup
28

Chili-Tomato Soup recipe

Yield

12

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

8 medium tomatoes
6 medium potatoes
4 each onions
yellow
2 ½ quarts tomato juice
*
1 each chili verde
sliced
*
½ small red chili peppers
crushed
*
3 sprigs parsley leaves
optional
1 tablespoon salt

Directions

Peel and seed the tomatoes by cutting them into quarters and shaking out the seeds.

Chop them coarsely. Peel the potatoes and peel and slice the onions.

Place the chopped tomatoes, whole potatoes, and sliced onions in the bottom of a heavy soup kettle, add the juice and simmer, covered, until the potatoes are soft teaspoon by not mushy, approximately 1 hour.

Cut the potatoes into small chunks.

Slice the chili verde pepper and add it to the soup, together with the crushed red chili pepper, the parsley, and salt.

Simmer for 25 minutes, covered, until the peppers are soft.

Serve piping hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 1023% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 593mg 25%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 18% Vitamin C 38%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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