chili-tomato soup

How To Make chili-tomato soup

• 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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