Free Recipe Fiesta Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Fiesta Soup Recipe
4 Dried chiles (up to 6)
1 lg Green bell pepper
1 md Onion, chopped
3 Cloves of garlic, chopped
2 tb Vegetable oil
4 c Vegetable or chicken stock
1 cn (15-16 oz.) corn
1 cn (15-16 oz) tomatoes
2 Zucchini
1 ts Ground cumin
1 ts Crushed dried oregano
Fiesta Soup Preparation
Source: St Mary Mead Archives Saute chopped onions until limp and translucent. Add chopped garlic and saute for another minute. Add stock. Bring to a full boil, and then down to simmer. Open can of corn, drain, and pour into soup pot. Open can of tomatoes and chop them coarsely (I usually use a kitchen scissors and just cut them in the can.). Pour tomatoes with juice into soup pot. Toast chiles in a dry frying pan for about 1 minute-you can smell when they”re done. Slit chiles and remove seeds for extra mildness , otherwise just crush them into bits and put in soup. Core, seed, and trim ribs of bell pepper. Cut into bite-sized pieces and reserve. Cut zucchini in half, lengthwise, and cut each half into half moons. 5 minutes before serving, put bell pepper and zucchini into soup and heat. Posted to JEWISH-FOOD digest V97 #040 by Brian Mailman <bmailman@hooked.net> on Feb 05, 1997.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Fiesta Soup?
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