Denver Green Chili
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Recipe of the Week - 1/18/09

Robust Tomato Soup
(vegetarian)

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The next couple weeks I want to focus on dishes
that are great for Super Bowl Sunday. Alright, alright,
so we all want to serve fabulous green chili, right?
Well, I've already published lots of champion green
chili recipes, see the 2002 and 2006 world champions
for my real favorites. I prefer the 2002, but the 2006
is quicker to prepare and also really good.

So how about a robust, really rich vegetarian soup for
a change? Ideal if you have vegetarian guests. This is
really good, chunky and very flavorful. Guaranteed to
get rave reviews. And it's easy to prepare.


Robust Tomato Soup


Ingredients:
3 cups vegetable stock (no msg, low sodium )
3 pounds fresh tomatoes, chopped and pureed
(or 28 ounces canned plum tomatoes with juice)
1 tbsp olive oil
1 tbsp unsalted butter
1 medium diced onion (about 1 1/2 cups)
2 minced garlic cloves
2 diced carrots
2 diced celery stalks with leaves
1 cup sun-dried tomatoes in olive oil, chopped
1/4 cup finely chopped fresh parsley
1/2 cup diced green chilis
1/2 head chopped cabbage
1 tbsp A-1 sauce
1/4 tsp freshly ground black pepper

Preparation:

1. Saute onion, garlic, carrots and celery in oil and butter until softened.
2. Add rest of ingredients, bring to a boil, reduce heat, cover and simmer
for 30 minutes.
3. Season to taste.
4. If any leftovers (fat chance), add a few spoons of sour cream for a
different flavor.
Preparation time: about 45 minutes total.
Serves: 8 - 10
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Anita

303-316-8002

denvergreenchili@gmail.com

 

 

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