Mexican Tomato Potato Soup
Servings: 6
2 onions, chopped
2 teaspoons minced fresh garlic
4 cups vegetable broth
1 15-ounce can chopped tomatoes
3 cups frozen chopped hash brown potatoes
2 tablespoons chopped canned green chilies
1 teaspoon dried oregano
Freshly ground black pepper to taste
1/4 cup chopped cilantro
1 tablespoon lime juice
Place the onions and garlic in a sauce pot with 1/2 cup of the
vegetable broth. Cook, stirring occasionally, for 4 minutes. Add the
remaining broth, tomatoes, potatoes, chilies, oregano, and pepper.
Bring to a boil, reduce heat, and simmer for 20 minutes. Stir in the
cilantro and lime juice just before serving.
Servings: 6
2 onions, chopped
2 teaspoons minced fresh garlic
4 cups vegetable broth
1 15-ounce can chopped tomatoes
3 cups frozen chopped hash brown potatoes
2 tablespoons chopped canned green chilies
1 teaspoon dried oregano
Freshly ground black pepper to taste
1/4 cup chopped cilantro
1 tablespoon lime juice
Place the onions and garlic in a sauce pot with 1/2 cup of the
vegetable broth. Cook, stirring occasionally, for 4 minutes. Add the
remaining broth, tomatoes, potatoes, chilies, oregano, and pepper.
Bring to a boil, reduce heat, and simmer for 20 minutes. Stir in the
cilantro and lime juice just before serving.
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