Pepper Soup
Yield
4 servingsPrep
50 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
stewing, lean, cut in, bite size pieces |
|
| 1.4 | l |
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 |
|
| 118 | ml |
tomato paste
|
|
| 3 | each |
thyme sprigs
or, 1 teaspoon dried thyme |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
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.
