Try this Pepper-&-Tomato Soup recipe, or contribute your own.
Suggest a better descriptionRemove stems, Seeds & veins from chiles. Tear flesh into a few large pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice and remaining water or stock. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes. When finished cooking, remove bay leaves and puree soup until completely blended. Return it to pan and season with salt, if needed. Add more chile if desired. Serve soup with a sprinkling of chopped cilantro. Deborah Madison, "Prodigy Guest Chefs Cookbook"
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Serving Size: 1 Serving (1961g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 78 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5640.8mg | 195 % | |
Potassium 17.3mg | 0 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 19.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
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