Tomato and Dill Soup
58
Ingredients
| 2 | each |
onions
minced |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | teaspoon |
olive oil
|
|
| 4 | cups |
italian plum (roma) tomatoes
chopped |
|
| 1 | cup |
sweet red bell peppers
sweet , diced |
|
| ¼ | cup |
celery
diced |
|
| 2 | tablespoons |
green chili peppers
chopped |
|
| 2 | cups |
stock
|
|
| 2 | teaspoons |
dill weed
fresh , chopped |
|
| 2 | tablespoons |
cilantro
fresh, chopped |
* |
| ½ | teaspoon |
cayenne pepper
|
* |
| ¼ | teaspoon |
cumin
|
* |
Directions
Combine all ingredients except dill, cilantro, cumin, cayenne and salt.
Bring to a boil and simmer for 25 minutes.
Let cool slightly, then puree.
Stir in remaining ingredients with some salt and pepper.
Serve warmed or chilled.
Nutrition Facts
Serving Size 328g (11.6 oz)Amount per Serving
Calories 10123% of calories from fat
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 3mg
1%
Sodium 167mg
7%
Total Carbohydrate
6g
6%
Dietary Fiber 3g
14%
Sugars g
Protein
10g
Vitamin A 45%
•
Vitamin C 104%
Calcium 5%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
