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Name: Bread Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: Sprig rosemary or 1/4; 2 Limes, cut into quarters,; 1 1/2 c Canned tomatoes; diced with; 1/2 bn Thyme, or 1/2 Tablespoon; 1 Onion; diced; 2 1/2 ts Salt; 1 bn Oregano or 1/2 Tablespoon; 2 Ripe plaintains or bananas; 1/3 l Baguette cut into 1/2"cubes; 1/4 c olive oil; 5 c Garlic; minced

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INGREDIENTS

Sprig rosemary or 1/4
2 Limes, cut into quarters,
1 1/2 c Canned tomatoes; diced with
1/2 bn Thyme, or 1/2 Tablespoon
1 Onion; diced
2 1/2 ts Salt
1 bn Oregano or 1/2 Tablespoon
2 Ripe plaintains or bananas
1/3 l Baguette cut into 1/2"cubes
1/4 c olive oil
5 c Garlic; minced

Servings

INSTRUCTIONS

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 Tamales/tpogue@idsonline.com Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 21:46:26 -465800 From: Terry Pogue

NOTES

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Bread Soup

Sprig rosemary or 1/4
2 Limes, cut into quarters,
1 1/2 c Canned tomatoes; diced with
1/2 bn Thyme, or 1/2 Tablespoon
1 Onion; diced
2 1/2 ts Salt
1 bn Oregano or 1/2 Tablespoon
2 Ripe plaintains or bananas
1/3 l Baguette cut into 1/2"cubes
1/4 c olive oil
5 c Garlic; minced

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 Tamales/tpogue@idsonline.com    Posted to MC-Recipe Digest V1 #241    Date: Fri, 11 Oct 1996 21:46:26 -465800    From: Terry Pogue <tpogue@ids2.online.com>

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Nutrition

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Serving Size: 1 Serving (89g)
Recipe Makes: 8 Servings

Calories: 146
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 %
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.

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Calories per serving: 146

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