Originally posted March 08, 2014

tomato vegetable soup

tomato vegetable soup by Sarah Xiong

I had Aztec soup from Mother's but I hadn't seen it again. Here is my version.

Ingredients

  • 1 28 oz can best quality tomatoes
  • 4 cloves garlic
  • 2 shallots
  • 2 tbsp olive oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced
  • 3 jalapeños, seeded and diced
  • 1 potato, peeled and diced
  • 1/4 c cilantro, chopped
  • 1/4 c parsley, chopped
  • 3 tbsp red lentils
  • 1 quart trader joe's free range chicken stock
  • Salt and pepper
4-6

Directions

Blend tomato, garlic and shallots til smooth.

Heat oil in large pot. Add celery, jalapenos and carrots. Add tomato puree. Add zucchini. Add chicken stock. Add potatoes. Simmer til veggies are soft. Add lentils. Simmer til lentils are soft. Add parsley and cilantro. Season to taste.

2 hours

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