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Guatemalan Bread Soup Recipe
|Firm white bread slice||6 , toasted|
|Butter/Margarine||4 Tablespoon, divided|
|Chopped onion||1 Cup (16 tbs)|
|Stewed tomatoes||1 Can (10 oz)|
|Water||1 Cup (16 tbs)|
|Hot chicken bouillon/Broth||6 Cup (96 tbs)|
|Hard cooked eggs||2 , sliced|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1857 Calories from Fat 785
% Daily Value*
Total Fat 87 g134%
Saturated Fat 44.5 g222.3%
Trans Fat 0 g
Cholesterol 682 mg
Sodium 3703.8 mg154.3%
Total Carbohydrates 180 g59.9%
Dietary Fiber 9 g35.9%
Sugars 47.8 g
Protein 78 g156.5%
Vitamin A 63.5% Vitamin C 65.9%
Calcium 65.4% Iron 50.8%
*Based on a 2000 Calorie diet
Saute remaining butter and onions in 3 to 4 quart casserole in Radarange oven 3 minutes; stir.
Add stewed tomatoes.
Cook 2 minutes longer.
Mix flour and pepper to a smooth paste with a little of the water.
Stir into tomato mixture with remaining water.
Cook in oven 6 minutes until thickened.
Stir after 3 minutes of cooking time.
Stir in hot bouillon; cook 2 minutes longer until very hot.