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Ingredientes
- 2 med Onions, coarsely minced
- 2 Tbsp. Extra virgin olive oil
- 1 1/2 lb Potatoes, diced
- 2 tsp Oregano
- 1 tsp Basil
- 2 tsp Parsley
- 1 tsp Salt
- 2 tsp Black pepper
- 28 ounce Can tomatoes
- 7 c. Stock
Direcciones
- Heat oil in large soup pot. When warm, saute/fry onion for 5 min, take care not to let it brown. Add in potatoes and fry for, covered for 3 min. Add in oregano, basil, parsley, salt & pepper. Cook covered for 2 min. Add in tomatoes and cook for another 5 min. Add in the stock, bring to a boil, reduce heat & simmer for 20 min, or possibly till the potatoes are tender.
- Check seasonings. Let cold, blend until smooth. Reheat before serving, but take care not to let it boil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 8 servings | |
| Calories 110 | |
| Calories from Fat 35 | 32% |
| Total Fat 4.0g | 5% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1015mg | 42% |
| Potassium 475mg | 14% |
| Total Carbs 15.01g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.13g | 1% |
| Protein 4.24g | 7% |
