Chili-Tomato Soup
Chili-Tomato Soup recipe
Yield
12 servingsPrep
30 minCook
1 hrsReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
tomatoes
|
|
| 6 | medium |
potatoes
|
|
| 4 | each |
onions
yellow |
|
| 2.5 | quarts |
tomato juice
|
*
|
| 1 | each |
chili verde
sliced |
* |
| 0.5 | small |
red chili peppers
crushed |
*
|
| 3 | sprigs |
parsley leaves
optional |
|
| 15 | ml |
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.
