*  Exported from  MasterCook  *
 
                             Chili-Tomato Soup
 
 Recipe By     : New York Times Bread & Soup Cookbook by Yvonne Young Tarr
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      medium        tomatoes
    6      medium        potatoes
    4                    yellow onions
    2 1/2  quarts        tomato juice
    1                    chili verde pepper -- sliced
      1/2  small         red chili pepperr -- crushed
    3      sprigs        parsley
    1      tablespoon    salt
 
 serves 12
 
 Peel and seed the tomatoes by cutting them into quarters and shaking out the se
 eds.  Chop them coarsely.  Peel the potatoes and peel and slice the onions.  Pl
 ace the chopped tomtoes, whole potatoes, and sliced onions in the bottom of a h
 eavy soup kettle, add the juice and simmer, covered, until the potatoes are sof
 t by not mushy, approximately 1 hour.
 
 Cut the potatoes into small chunks.  Slice the chili verde pepper and add it to
  the soup, together with the crushed red chili pepper, the parsley, and salt.  
 Simmer for 25 minutes, covered, until the peppers are soft.  Serve piping hot.
 
 
 
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