Heat the olive oil or butter in a large saucepan over medium-low heat. Cook the onions with the salt until they start to caramelize, 10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer. Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer. Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge. Serve hot. Recipe By : Too Hot Tamalesemail@example.com Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 21:46:26 -465800 From: Terry Pogue
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 20 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 15.3mg||1 %|
|Potassium 364.5mg||10 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 27g|
|Protein 5.6g||8 %|
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Calories per serving: 146
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