4 cups rich beef broth
10 cloves garlic — peeled
4 large tomatoes — chopped
3 medium onions — quartered
1/2 teaspoon mixed dried herbs — (italian seasoning)
1 teaspoon sugar
1/4 teaspoon ground cumin
1 medium onion — cut into ring
1 long mild green chili — cut into thin rings
1 red bell pepper — seeded and cut into
1 thin rings
1 cup shredded sharp cheddar
1 cup shredded mozzarella
1 cup mild or hot chunky salsa
1 teaspoon minced fresh cilantro for garnish
Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce the h eat to a simmer and continue cooking for 30 minutes. Puree in a blender and ret urn to the pot. Add the onion, chili, and bell pepper to the soup and simmer fo r about 15 minutes, or until the vegetables are tender. Toss the two cheeses to gether. Ladle the soup into a heated serving dish. Add the cheeses and salsa an d stir gently. Sprinkle with the cilantro and serve immediately. Edited for MC by Brenda Adams <adamsfmle@aol.com>
Busted by Christopher E. Eaves <cea260@airmail.net>