Chili-Tomato Soup

* Exported from MasterCook *

Chili-Tomato Soup

Recipe By : New York Times Bread & Soup Cookbook by Yvonne Young Tarr
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium tomatoes
6 medium potatoes
4 yellow onions
2 1/2 quarts tomato juice
1 chili verde pepper -- sliced
1/2 small red chili pepperr -- crushed
3 sprigs parsley
1 tablespoon salt

serves 12

Peel and seed the tomatoes by cutting them into quarters and shaking out the se
eds. Chop them coarsely. Peel the potatoes and peel and slice the onions. Pl
ace the chopped tomtoes, whole potatoes, and sliced onions in the bottom of a h
eavy soup kettle, add the juice and simmer, covered, until the potatoes are sof
t 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, the parsley, and salt.
Simmer for 25 minutes, covered, until the peppers are soft. Serve piping hot.



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