Tomato-Pepper Bream Soup Recipe

Tomato-Pepper Bream Soup
submitted by sumit at ifood.tv

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishMain Ingredient

Ingredients

 Salad oil2 Tablespoon
 Tomatoes2 Medium, peeled, seeded, and diced
 Green bell peppers2 Medium, seeded and cut in thin strips
 Chicken broth1 1⁄2 Cup (24 tbs) (Use Regular Strength)
 Evaporated milk13 Ounce (1 Can)
 Salt To Taste
 Liquid hot pepper seasoning To Taste
 Jack cheese1⁄4 Pound, diced

Nutrition Facts

Serving size: Complete recipe

Calories 1319 Calories from Fat 798

% Daily Value*

Total Fat 95 g145.9%

Saturated Fat 38.6 g192.8%

Trans Fat 0.5 g

Cholesterol 226.9 mg

Sodium 2436 mg101.5%

Total Carbohydrates 62 g20.7%

Dietary Fiber 8.1 g32.3%

Sugars 52.3 g

Protein 59 g118.9%

Vitamin A 106.7% Vitamin C 466.9%

Calcium 181.7% Iron 13.3%

*Based on a 2000 Calorie diet

Directions

Heat oil in a wide frying pan over medium heat; add tomatoes and peppers, and cook until peppers are limp.
Add broth and simmer, uncovered, for about 10 minutes.
Stir in milk; add salt and hot pepper seasoning to taste.
Mix in cheese and ladle soup immediately into bowls.
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