Vegetarian Soup Recipe - Tomato and Chilli Soup?

Recipes or links to recipes for low calorie tomato and chilli soup please :)





Thanks in advance.Vegetarian Soup Recipe - Tomato and Chilli Soup?
Tomato, Basil And Barley Soup ELHA





Recipe By : Tomatoes Love Herbs


Serving Size : 1 Preparation Time :0:00


Categories : Soups %26amp; Stews Vegetarian





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


4 Tbsp Soft Butter


2 Medium Sweet Onions -- Chopped


2 Qt Water


8 Medium Tomatoes -- Peeled And Chopped


1 Cup Barley


1 Large Clove Garlic -- On A Toothpick


2 Tbsp Chopped Fresh Basil


salt and freshly ground pepper





Melt the butter in a large pot and add the onions. Cook over low heat


until the onions are soft and golden. Bring the water to a boil and add


the onions, tomatoes, barley, garlic and basil. Simmer covered for 1 to 1-1/2 hours. Remove the garlic. Add salt and pepper to taste.


--------------------------------------鈥?


PEPPER-%26amp;-TOMATO SOUP





Recipe By :


Serving Size : 6 Preparation Time :0:00


Categories : Soups Vegetarian





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 t Ground red chile (or more)


3 tb Olive or sunflower seed oil


2 md Red onions, thinly sliced


2 Bay leaves


1/8 ts Ground cloves


1/4 ts Ground coriander


5 Parsley sprigs -- chopped


4 Garlic cloves


-- peeled %26amp; coarsely chopped


Salt


1 lb Red peppers or pimientos


-- thinly sliced


1/2 lb Chopped savoy -每每


-- Smooth-Skinned Cabbage


6 c Stock


1 lb Very ripe tomatoes -- peeled,


-- seeded and chopped


-- (juice reserved)


Chopped cilantro


-- for garnish





Remove stems, Seeds %26amp; veins from chiles. Tear flesh


into a few large pieces, cover with 1 cup water in


small saucepan and bring to boil. Simmer 20 minutes,


then puree in blender. Heat oil in pan and add onions,


bay leaves, cloves, coriander, parsley and garlic.


Cook over medium heat several minutes until onions


have begun to soften, then add salt, peppers and


cabbage. Stir to combine and coat vegetables with oil.


Add 1/2 cup water or stock, cover pan and cook over


low heat 10 minutes. When vegetables have wilted, stir


in 1/4 cup pureed chiles or 1 to 2 teaspoons chile


powder. Add tomatoes, their juice and remaining water


or stock. Bring to boil, then reduce heat, cover and


simmer very slowly 30 minutes. When finished cooking,


remove bay leaves and puree soup until completely


blended. Return it to pan and season with salt, if


needed. Add more chile if desired. Serve soup with a


sprinkling of chopped cilantro.Vegetarian Soup Recipe - Tomato and Chilli Soup?
Tomato Chili Soup





This soup is very easy and has a great flavor, You basically chop up all the ingredients then cook them in a large sauce pan with some garlic, olive oil, and fresh chili and tomato paste, throw in some ground coriander and cumin, blend it either chunky or smooth, adjust the seasoning with salt, back pepper and Tabasco sauce. You can serve tomato and chili soup hot or cold.





10 cups chopped fresh tomato





2 cups chopped onion





1 cup chopped celery





1/4 cup fresh chili chopped





1 tsp ground coriander





1 tsp ground cumin





2 tlbspn tomato paste





2 cloves garlic crushed





Follow method above and simmer for 20 minutes.





Tomato chilli soup is also delicious served cold, make it just the same but chill before serving, if your going to serve cold make sure you have some crusty white bread and really good olive oil, great for a hot summers day!





Green Chili Tomato Soup


INGREDIENTS


1 (10.75 ounce) can condensed tomato soup, undiluted


3/4 cup milk


1 (4 ounce) can chopped green chilies


1/2 cup shredded Cheddar cheese





DIRECTIONS


In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.


FOOTNOTE


Nutritional Analysis: 1-1/4 cups (prepared with fat-free milk and reduced-fat cheese) equals 222 calories, 6 g fat (4 g saturated fat), 22 mg cholesterol, 1,350 mg sodium, 30 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 1 starch, 1 fat-free milk, 1 fat.
Vegetarian Chili recipe





INGREDIENTS


1 tablespoon vegetable oil


1 cup chopped onions


3/4 cup chopped carrots


3 cloves garlic, minced


1 cup chopped green bell pepper


1 cup chopped red bell pepper


3/4 cup chopped celery


1 tablespoon chili powder


1 1/2 cups chopped fresh mushrooms


1 (28 ounce) can whole peeled tomatoes with liquid, chopped


1 (19 ounce) can kidney beans with liquid


1 (11 ounce) can whole kernel corn, undrained


1 tablespoon ground cumin


1 1/2 teaspoons dried oregano


1 1/2 teaspoons dried basil





DIRECTIONS


Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.


Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

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