The Melting Pot 2.0/The Melting Pot 2.0.iso/food/soups/tomato01

Text File | 1995-09-27 | 1.8 KB | 59 lines

Newsgroups: rec.food.recipes
From: Charles Yeomans <[e-mail]>
Subject: Tarascan Tomato Soup
Organization: University Of Kentucky, Dept. of Math Sciences
Date: 4 Dec 1993 18:13:44 -0500


Here is a recipe for Tarascan Tomato Soup, stolen from "Blue Corn
and Chocolate".  Until I made this, I didn't really like tomato
soup.

(Serves 6-8)

2 Tb vegetable oil
1 medium onion, chopped
3 cloves garlic, crushed
2 medium sweet green and/or peppers, seeded and chopped
1 1lb. can dark red kidney beans, with juice
1 cup fresh or canned tomatoes, coarsely chopped
4 cups chicken stock
1 6 oz. can tomato paste
2 large ancho chiles, seeded and cut into thin strips
1 tsp. oregano
1/4 tsp. crushed dried hot peppers
1-1.5 cups shredded mild Cheddar cheese
2 cups corn chips or tortilla chips, coarsely broken


1.  In a large heavy pot, heat the oil over medium heat.  Add the
onion, garlic and the peppers and saute' until the onion is just
beginning to brown.

2.  In a food processor or blender combine the beans and their
juice with the tomatoes.  Blend until smooth.

3.  TO the vegetables in the pot add the stock, the pureed beans,
the tomato paste, the chile strips, the oregano and the hot
peppers.  Cook uncovered over low heat, stirring occasionally, for
about 45 minutes.

4.  To serve, place a small handful of the grated cheese on the
bottom of the soup bowls.  Ladle the hot soup over the cheese,
then garnish the soup with corn chips.  Serve immediately.

Comments:  I prefer to use green and yellow peppers for the
visual contrast in the soup.

This soup is not too hot.  The chiles blend nicely with
everything else to make a very nice flavor.

With a chunk of bread, this will make a meal.

In my two-person household, I like to make this and freeze half
for later consumption.

Charles Yeomans