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Potato Tomato Soup With Bell Peppers And Chili

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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