Onion And Pepper Soup
|Butter||2 Ounce (50 g)|
|Onions||2 Large, cut into thin strips|
|Garlic||2 Clove (10 gm), crushed|
|Green pepper||1 Large, pith and seeds removed and cut into thin strips|
|Red pepper||1 Large, pith and seeds removed and cut into thin strips|
|Beef stock||1 1⁄2 Pint (900 ml)|
|Tomatoes||2 Large, skinned and chopped|
|Mushrooms||4 Ounce, sliced (125 g)|
|Cheese||2 Ounce, grated (50 g)|
Melt the butter in a large saucepan.
Add the onions and garlic and fry for 5 minutes.
Add the peppers and fry for 2 minutes.
Pour in the stock and bring to the boil.
Add the tomatoes and mushrooms and continue cooking for 10 to 15 minutes or until all the vegetables are soft.
Season to taste with salt and pepper.
Stir in the cheese.
Serving size: Complete recipe
Calories 1159 Calories from Fat 596
% Daily Value*
Total Fat 68 g104.5%
Saturated Fat 41.9 g209.5%
Trans Fat 0 g
Cholesterol 181.5 mg60.5%
Sodium 1844.9 mg76.9%
Total Carbohydrates 105 g35.1%
Dietary Fiber 22 g88.1%
Sugars 51.9 g
Protein 46 g91.6%
Vitamin A 193.1% Vitamin C 673.4%
Calcium 70.8% Iron 36.3%
*Based on a 2000 Calorie diet