| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Jewish |
|
6 |
-8 serving |
INGREDIENTS
| 4 |
|
Dried chiles (up to 6) |
| 1 |
lg |
Green bell pepper |
| 1 |
md |
Onion, chopped |
| 3 |
|
Cloves of garlic, chopped |
| 2 |
tb |
Vegetable oil |
| 4 |
c |
Vegetable or chicken stock |
| 1 |
cn |
(15-16 oz.) corn |
| 1 |
cn |
(15-16 oz) tomatoes |
| 2 |
|
Zucchini |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Crushed dried oregano |
INSTRUCTIONS
Source: St Mary Mead Archives
Saute chopped onions until limp and translucent. Add chopped garlic and
saute for another minute. Add stock. Bring to a full boil, and then down to
simmer.
Open can of corn, drain, and pour into soup pot. Open can of tomatoes and
chop them coarsely (I usually use a kitchen scissors and just cut them in
the can.). Pour tomatoes with juice into soup pot.
Toast chiles in a dry frying pan for about 1 minute--you can smell when
they're done. Slit chiles and remove seeds for extra "mildness", otherwise
just crush them into bits and put in soup.
Core, seed, and trim ribs of bell pepper. Cut into bite-sized pieces and
reserve. Cut zucchini in half, lengthwise, and cut each half into "half
moons."
5 minutes before serving, put bell pepper and zucchini into soup and heat.
Posted to JEWISH-FOOD digest V97 #040 by Brian Mailman
<bmailman@hooked.net> on Feb 05, 1997.
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