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Recipe
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Ingredients :
- 4 cups rich beef broth
- 10 cloves garlic, peeled
- 4 large tomatoes, chopped
- 3 medium onions, quartered
- ½ tspn mixed dried herbs (Italian seasoning)
- 1 tspn sugar
- ¼ tspn ground cumin
- 1 medium onion, cut into ring
- 1 long mild green chili, cut into thin rings
- 1 red bell pepper, seeded and cut into thin rings
- 1 cup shredded sharp cheddar
- 1 cup shredded mozzarella
- 1 cup mild or hot chunky salsa
- 1 tspn minced fresh cilantro, for garnish
Preparation and Cooking Instructions :
- Put the first 7 ingredients into a pot and bring to a gentle boil.
- Reduce the heat to a simmer and continue cooking for 30 minutes.
- Purée in a blender and return to the pot.
- Add the onion, chili, and bell pepper to the soup and simmer for about
15 minutes, or until the vegetables are tender.
- Toss the two cheeses together.
- Ladle the soup into a heated serving dish.
- Add the cheeses and salsa and stir gently.
- Sprinkle with the cilantro and serve immediately.
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