Chili-Tomato Soup

serves 12

Ingredients

  •   8 medium
    tomatoes
  •   6 medium
    potatoes
  •   4
    yellow onions
  •   2 1/2 qt
    tomato juice
  •   1
    chili verde pepper, sliced
  •   1/2 small
    red chili pepper, crushed
  •   3
    parsley, fresh sprigs
  •   1 Tbsp
    salt

How To Make

  • 1
    Peel and seed the tomatoes by cutting them into quarters and shaking out the seeds; chop them coarsely.
  • 2
    Peel the potatoes and peel and slice the onions.
  • 3
    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.
  • 4
    Cut the potatoes into small chunks.
  • 5
    Slice the chili verde pepper and add it to the soup, together with the crushed red chili pepper, parsley and salt.
  • 6
    Simmer for 25 minutes, covered, until the peppers are soft.
  • 7
    Serve piping hot.

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