Tomato-Pepper Bream Soup
|Salad oil||2 Tablespoon|
|Tomatoes||2 Medium, peeled, seeded, and diced|
|Green bell peppers||2 Medium, seeded and cut in thin strips|
|Chicken broth||1 1⁄2 Cup (24 tbs) (Use Regular Strength)|
|Evaporated milk||13 Ounce (1 Can)|
|Liquid hot pepper seasoning||To Taste|
|Jack cheese||1⁄4 Pound, diced|
Heat oil in a wide frying pan over medium heat; add tomatoes and peppers, and cook until peppers are limp.
Add broth and simmer, uncovered, for about 10 minutes.
Stir in milk; add salt and hot pepper seasoning to taste.
Mix in cheese and ladle soup immediately into bowls.
Serving size: Complete recipe
Calories 1319 Calories from Fat 798
% Daily Value*
Total Fat 95 g145.9%
Saturated Fat 38.6 g192.8%
Trans Fat 0.5 g
Cholesterol 226.9 mg75.6%
Sodium 2436 mg101.5%
Total Carbohydrates 62 g20.7%
Dietary Fiber 8.1 g32.3%
Sugars 52.3 g
Protein 59 g118.9%
Vitamin A 106.7% Vitamin C 466.9%
Calcium 181.7% Iron 13.3%
*Based on a 2000 Calorie diet