Spicy Tomato Vegetable Soup Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Servings4Course
MethodDish
Main IngredientInterest Group

Ingredients

 Canned whole tomatoes16 Ounce (Undrained, 1 Can)
 Canned tomato juice24 Ounce (2 Cans, 12 Ounce Each)
 Sweet green pepper1 Medium, halved, cored, seeded & finely chopped
 Unpeeled zucchini1 Small, finely chopped to make 1/2 cup
 Finely chopped onion1⁄4 Cup (4 tbs)
 Finely chopped cilantro/Finely chopped parsley1⁄4 Cup (4 tbs)
 Fresh lemon juice3 Tablespoon
 Vinegar1 Tablespoon
 Garlic2 Clove (10 gm), finely chopped
 Seeded chopped jalapeno pepper1⁄2 Cup (8 tbs) (Fresh)

Nutrition Facts

Serving size

Calories 98 Calories from Fat 6

% Daily Value*

Total Fat 0.7 g1.1%

Saturated Fat 0.1 g0.49%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 174.2 mg7.3%

Total Carbohydrates 23 g7.5%

Dietary Fiber 4.7 g18.9%

Sugars 9.3 g

Protein 5 g9%

Vitamin A 58.9% Vitamin C 171.6%

Calcium 7.5% Iron 15%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Take a soup tureen and drain the liquid from the tomatoes in it.
2) Place tomatoes on a chopping board and coarsely chop, removing as many seeds as possible.
3) Add chopped tomatoes to the liquid reserved in the tureen.
4) Gently stir in green pepper, tomato juice, zucchini, cilantro or parsley, onion, zucchini, vinegar, lemon juice, jalapeno pepper and garlic.
5) Cover and refrigerate the soup for several hours or overnight.

SERVING
6) Serve the delicious soup cold.
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