Recipe

Mexican Red Pepper & Tomato Soup Recipe

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Ingredients

Directions

Step #1 : In a stockpot or 5 quart Dutch oven, heat the oil over low heat.
Step #2 Add the onions & cook, stirring frequently, for 30 mins or until softened & lightly colored.
Step #3 Sprinkle top the onions with the sugar, cumin, coriander, oregano, allspice, & cinnamon & cook 20 mins more, stirring every once in awhile.
Step #4 : stir in the the vinegar & orange juice & cook 4 mins longer.
Step #5 Sprinkle top with the flour & cook, stirring constantly, for 1 min.
Step #6 stir in the the stock & bring to a boil over moderate heat.
Step #7 Adjust the heat so that the mixture simmers carefully, cover, & cook 20 mins longer.
Step #8 stir in the the salt & pepper.
Step #9 Makes 8-1 1/2 c servings.
Step #10 Per serving: cal 159, chol 0mg, fat 6g, sodium 256mg, cal from fat 34% from: Reader's Digest Live Longer Cookbook D/L from Prodigy 12-14-94.
Step #11 Recipe collection of Sue Smith.
Step #12 1.
Step #13 80?.
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