Sunday, October 21, 2012

Carrot and Tomato Soup

Carrot and Tomato Soup
Picture from  livingthegourmet

Carrot and Tomato Soup


12 carrots, diced

1 large onion, diced

4 cloves of garlic, chopped

3 stalks celery, chopped

1 green chili pepper, chopped

1 clove bay leaf

28 ounces can crushed tomatoes

1 cup frozen peas

19 ounces can red beans

7 cups chicken broth

1 teaspoon salt

½ teaspoon fresh ground black pepper

1 tsp. dried oregano

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon sugar

Olive oil for drizzling


Place the carrots, onions, garlic, celery and green chili pepper in a soup pot with a drizzle of 
olive oil. 

Sauté until the onion softens and starts to become transparent.

Add the crushed tomatoes and bay leaf to the pot. 

Add the chicken broth.

Add the seasonings, peas and beans and gently simmer on low for at least one hour or more.

Serve hot with your favorite noodles or rice.

Serve 6.


This is a hearty and warming dish.

Enjoy this and many more recipes at livingthegourmet

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