Soup of the AmericasTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:25.7 kcal
Proteins:0.8 g
Fats:0.2 g
Carbohydrate:5.8 g
Fibers:0.8 g
Sugar:1.9 g
Cholesterol:0 mg
Sodium:5.6 mg
Calcium:7 mg
Energy:201 kcal
Proteins:5.9 g
Fats:1.8 g
Carbohydrate:45.4 g
Fibers:5.9 g
Sugar:15.1 g
Cholesterol:0 mg
Sodium:43.7 mg
Calcium:54.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
small red pepper
2
onions
3
cloves of garlic
olive oil
750
g
fresh tomatoes, peeled, seeded and diced
1500
ml
water
1
bouquet garni (thyme and bay leaf)
1
small can of corn
1
small can of kidney beans
30
ml
mexican spice
salt and pepper
METHOD
- Dice the red pepper; peel and finely chop the onions and garlic, then sauté everything in a little olive oil in a pot set over medium heat for 5-10 minutes or until the vegetables have colored slightly.
- Add the fresh peeled, seeded and diced tomatoes. Season.
- Add the water and bouquet garni (thyme and bay leaf).
- Bring to a boil; cook for about 20 minutes.
- Remove the bouquet garni and purée the soup in a blender.
- Add the corn and kidney beans along with the 2 tbsp. Mexican spice.
- Return to the boil; sprinkle in the tapioca while stirring. Cook 7 minutes. Serve hot.
CHEF'S NOTES
Look at the instructions on the package of tapioca that you buy. Some tapioca requires overnight soaking in water.
