Peel and seed the tomatoes by cutting them into quarters and shaking out the seeds; chop them coarsely.
Peel the potatoes and peel and slice the onions.
Place the chopped tomatoes, whole potatoes and sliced onions in the bottom of a heavy soup kettle. Add the juice and simmer, covered, until the potatoes are soft by not mushy, approximately 1 hour.
Cut the potatoes into small chunks.
Slice the chili verde pepper and add it to the soup, together with the crushed red chili pepper, parsley and salt.
Simmer for 25 minutes, covered, until the peppers are soft.
Serve piping hot.
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