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Name: Fiesta Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Crushed dried oregano; 1 ts Ground cumin; 4 c Vegetable or chicken stock; 4 Dried chiles (up to 6); 1 lg Green bell pepper; 1 cn (15-16 oz) tomatoes; 1 cn (15-16 oz.) corn; 2 Zucchini; 2 tb Vegetable oil; 1 md Onion chopped; 3 Cloves of garlic, chopped

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INGREDIENTS

1 ts Crushed dried oregano
1 ts Ground cumin
4 c Vegetable or chicken stock
4 Dried chiles (up to 6)
1 lg Green bell pepper
1 cn (15-16 oz) tomatoes
1 cn (15-16 oz.) corn
2 Zucchini
2 tb Vegetable oil
1 md Onion ; chopped
3 Cloves of garlic, chopped

Servings

INSTRUCTIONS

Source: St Mary Mead Archives Saute chopped onions until limp and translucent. Add chopped garlic and saute for another minute. Add stock. Bring to a full boil, and then down to simmer. Open can of corn, drain, and pour into soup pot. Open can of tomatoes and chop them coarsely (I usually use a kitchen scissors and just cut them in the can.). Pour tomatoes with juice into soup pot. Toast chiles in a dry frying pan for about 1 minute--you can smell when theyre done. Slit chiles and remove seeds for extra "mildness", otherwise just crush them into bits and put in soup. Core, seed, and trim ribs of bell pepper. Cut into bite-sized pieces and reserve. Cut zucchini in half, lengthwise, and cut each half into "half moons." 5 minutes before serving, put bell pepper and zucchini into soup and heat. Posted to JEWISH-FOOD digest V97 #040 by Brian Mailman on Feb 05, 1997.

NOTES

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Fiesta Soup

1 ts Crushed dried oregano
1 ts Ground cumin
4 c Vegetable or chicken stock
4 Dried chiles (up to 6)
1 lg Green bell pepper
1 cn (15-16 oz) tomatoes
1 cn (15-16 oz.) corn
2 Zucchini
2 tb Vegetable oil
1 md Onion chopped
3 Cloves of garlic, chopped

Source: St Mary Mead Archives    Saute chopped onions until limp and translucent. Add chopped garlic and  saute for another minute. Add stock. Bring to a full boil, and then down to  simmer.    Open can of corn, drain, and pour into soup pot. Open can of tomatoes and  chop them coarsely (I usually use a kitchen scissors and just cut them in  the can.). Pour tomatoes with juice into soup pot.    Toast chiles in a dry frying pan for about 1 minute--you can smell when  theyre done. Slit chiles and remove seeds for extra "mildness", otherwise  just crush them into bits and put in soup.    Core, seed, and trim ribs of bell pepper. Cut into bite-sized pieces and  reserve. Cut zucchini in half, lengthwise, and cut each half into "half  moons."    5 minutes before serving, put bell pepper and zucchini into soup and heat.  Posted to JEWISH-FOOD digest V97 #040 by Brian Mailman  <bmailman@hooked.net> on Feb 05, 1997.

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Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 6 -8 serving

Calories: 61
Calories from Fat: 30 (49%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 636mg		22 %
Potassium 261.1mg		7 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 6g
Protein 1.4g		2 %
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: 61

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