More Great Recipes: Misc. Soup/Stew | Soup

Mexican Tomato Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 carrot, chopped
2 celery stalks, chopped
1/4 cup Water
2 cans Rotel, undrained
1 can petite diced tomatoes
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1 cup powdered milk
2 chicken bouillon cubes
1 quart water
Pepper to taste


Steam carrots and celery in 1/4 cup water until tender. Add rotel, tomatoes, basil and oregano. Simmer gently for 5 minutes. Puree' tomato mixture in blender. Blend powdered milk with tomatoes. Pour back into pan.


Dissolve bouillon cubes in 1 quart of water and add other ingredients. Heat thoroughly but do not boil.


Serving Size : 4


Pairs Well With


Notes

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