Potato Tomato Soup With Bell Peppers And Chili
|Potatoes||4 , peeled and cubed|
|Water||5 1⁄4 Cup (84 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Green bell pepper||1 , seeded and chopped|
|Chopped tomatoes||1 Cup (16 tbs) (Fresh Or Low-Sodium Canned)|
|Cooked corn||1 Cup (16 tbs) (Fresh, Frozen, Or Canned)|
|Canned chopped green chilies||1⁄2 Cup (8 tbs), drained (Mild)|
|Dried oregano||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Nonfat grated cheese||1⁄2 Cup (8 tbs)|
Place the potatoes in a large, heavy pot with 5 cups of the water.
Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
While the potatoes are cooking, heat the remaining 1/4 cup of water in a skillet over medium heat.
Add onion, garlic, and green pepper.
Cook and stir over medium heat for 5 minutes or until lightly browned.
Remove 1 cup of potatoes from the pot and mash.
Return the mashed potatoes along with the onion mixture to the soup pot.
Add the tomatoes, corn, chiles, oregano, and black pepper.
Simmer for 20 minutes. Stir in the cheese. Simmer for 5 minutes.