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Name: Catalina Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Grated jack cheese; up to 1; Black pepper; 1 Onion; 1 tb Vegetable oil; 1 Handful fresh chopped; 1 Garlic; 1/4 c Tomato paste; 4 c Water or stock; 1/2 ts Oregano; 1 ts Salt; 2 lg Potatoes

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INGREDIENTS

1/2 c Grated jack cheese; up to 1
Black pepper
1 Onion
1 tb Vegetable oil
1 Handful fresh chopped
1 Garlic
1/4 c Tomato paste
4 c Water or stock
1/2 ts Oregano
1 ts Salt
2 lg Potatoes

Servings

INSTRUCTIONS

Like all often-made favorite dishes, this soup adapts to the needs of the day. For tomato paste, you can use tomatoes-or less, or much more-and the amount of potatoes can go up or down to make the soup heartier or lighter. Chop the onion and saute it and the garlic in oil until the onion is soft; then crush the garlic with a fork. Add the tomato paste and water or stock, stirring to mix. Bring to a boil. Meanwhile, cut potatoes into 1/2" cubes and add to the soup pot. Simmer until potatoes are tender but not mushy. Add oregano, salt, and pepper (if you used seasoned broth, you may want less salt). Just before serving, stir in the coriander leaves, if desired, and the cheese. Makes about 7 cups, a meal for 4 or more. VARIATION: Before adding cheese and coriander, stir in a quart of chopped fresh spinach or tender chard leaves. Simmer just until tender. Recipe by: The New Laurels Kitchen

NOTES

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Catalina Soup

1/2 c Grated jack cheese; up to 1
 Black pepper
1 Onion
1 tb Vegetable oil
1 Handful fresh chopped
1 Garlic
1/4 c Tomato paste
4 c Water or stock
1/2 ts Oregano
1 ts Salt
2 lg Potatoes

Like all often-made favorite dishes, this soup adapts to the needs of  the day. For tomato paste, you can use tomatoes-or less, or much  more-and the amount of potatoes can go up or down to make the soup  heartier or lighter.    Chop the onion and saute it and the garlic in oil until the onion is  soft; then crush the garlic with a fork. Add the tomato paste and  water or stock, stirring to mix. Bring to a boil. Meanwhile, cut  potatoes into 1/2" cubes and add to the soup pot. Simmer until  potatoes are tender but not mushy. Add oregano, salt, and pepper (if  you used seasoned broth, you may want less salt). Just before  serving, stir in the coriander leaves, if desired, and the cheese.  Makes about 7 cups, a meal for 4 or more.    VARIATION: Before adding cheese and coriander, stir in a quart of  chopped fresh spinach or tender chard leaves. Simmer just until  tender.    Recipe by: The New Laurels Kitchen

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Nutrition

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Serving Size: 1 Serving (266g)
Recipe Makes: 4 servings

Calories: 219
Calories from Fat: 25 (11%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 401.1mg		14 %
Potassium 1338.3mg		35 %
Total Carbohydrate 45.4g		13 %
	Dietary Fiber 7g	28 %
	Sugars, other 38.4g
Protein 6.4g		9 %
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: 219

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