| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups/stews, Vegetarian, Appetizers |
8 |
Servings |
INGREDIENTS
| 2 |
md |
Onions, coarsely chopped |
| 2 |
tb |
Olive oil |
| 1 1/2 |
lb |
Potatoes, diced |
| 2 |
ts |
Oregano |
| 1 |
ts |
Basil |
| 2 |
ts |
Parsley |
| 1 |
ts |
Salt |
| 2 |
ts |
Black pepper |
| 28 |
oz |
Can tomatoes |
| 7 |
c |
Stock |
INSTRUCTIONS
Heat oil in large soup pot. When hot, saute onion for 5 minutes, take care
not to let it brown. Add potatoes and fry for, covered for 3 minutes. Add
oregano, basil, parsley, salt & pepper. Cook covered for 2 minutes. Add
tomatoes and cook for another 5 minutes. Add the stock, bring to a boil,
reduce heat & simmer for 20 minutes, or until the potatoes are tender.
Check seasonings. Let cool, blend till smooth. Reheat before serving, but
take care not to let it boil.
Posted by Mark Satterly in Intercook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“To ignore God is the height of selfishness”