Peppery Potato Tomato Soup
This is another of the super easy, but really tasty recipes from the Kimball/Anderson book The Art Of American Indian Cooking. It is a wonderfully light potato soup that is completely vegetarian.
8 Medium Potatoes, washed and peeled
6 Medium Tomatoes, washed and cored
2 Onions, peeled and sliced
1 quart water
1 green pepper (sweet or, better, hot!, include seeds)
1/2 dried red chile, crushed (or 1/2 fresh hot chile, minced)
1 large sprig parsley
1 tbsp. salt
1. Place the first 4 ingredients in a large saucepan. Bring to boil, reduce heat and then simmer for 1 hour.
2. Break up the potatoes with a large fork (this will also break up the tomatoes), add the rest of the ingredients and simmer for a further 20 to 25 minutes.
If liked the soup can be made with sausage and beef or chicken stock, in which case the potatoes should be diced and added at with the last ingredients, so that they stay in chunks.