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Pepper Soup

Submitted by oliver8

YIELD

4 servings

PREP

50 min

COOK

1 hrs

READY

1 hrs

Ingredients

1

POUND BEEF
stewing, lean, cut in, bite size pieces

6

CUPS WATER

2

EACH GREEN CHILI PEPPERS
seeded and finely chopped *

1

EACH ONIONS
finely chopped

4

EACH RED SKINNED POTATOES
cut in bite size pieces, leave skin on *

2

EACH TOMATOES
peeled and cubed

½

CUP TOMATO PASTE

3

EACH THYME SPRIGS
or, 1 teaspoon dried thyme *

1

X SALT AND BLACK PEPPER
to taste *

2

CUPS RICE
cooked, for serving

Directions

If using fish, cut each fillet into 3 pieces and reduce cooking time to 40 minutes.

Put meat, water, peppers, onion, potatoes, tomatoes, tomato paste, thyme and salt and pepper to taste in saucepan with cover or Dutch oven.

Bring to a boil over high heat and mix well.

Cover and cook for 1 hour or until meat is very tender.

To serve: put cooked rice into the bowls and cover with soup.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 683g (24.1 oz)

Amount per Serving

Calories 742 26% of calories from fat

% Daily Value *

Total Fat 22g 34%

Saturated Fat 8g 42%

Trans Fat 0g

Cholesterol 98mg 33%

Sodium 407mg 17%

Total Carbohydrate 31g 31%

Dietary Fiber 6g 24%

Sugars g

Protein 81g

Vitamin A 22% • Vitamin C 71%

Calcium 11% • Iron 44%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, High Fiber