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Chile and Green Tomato Soup
- 2 tablespoons oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 7-10 freshly roasted green chilies
- 2-3 green tomatoes, diced
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 1 quart water
- Shredded cheddar cheese and sour cream, to garnish
- Salt, to taste
In a large soup pot, sauté onions, garlic and cumin over medium heat. When onions are soft, add green chilies and tomatoes. Simmer 10 minutes, stirring every minute or so. Add potatoes and water. Cook over medium heat until potatoes are done, 10 to 20 minutes. Add salt to taste. Puree soup, or leave chunky, as desired. Garnish individual bowls with cheese and sour cream.
Submitted by Sara Jones, Tucson CSA