You may also like
Categories:
butter onion green bell pepper garlic garlic curry powder paprika thyme jalapeno pepper ground pepper chicken boullion bay leaves cabbage green beans tomatoes tomato juice white wine clam juice chicken stock carrots lemon parsley
Viewed: 46 - Published at: 8 years agoIngredients
- 1/2 stick butter
- 1 medium onion - chopped
- 1 medium green bell pepper - chopped
- 2 (or more) cloves garlic - minced
- 1 tsp (5 ml) garlic salt
- 1 tsp (5 ml) MSG (optional)
- 1 tsp (5 ml) curry powder
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) thyme
- chopped jalapeno pepper to taste (1 or 2)
- 1 tsp (5 ml) coarse ground pepper
- 1 Tbsp (15 ml) chicken boullion
- 2 bay leaves
- 1/4 head cabbage, chopped coarse
- 1-1/2 cups (350 ml) green beans (1 inch slices)
- 2 cups (475 ml) peeled and seeded tomatoes
- 1 cup (225 ml) (or less) reserved tomato juice
- 2 cups (475 ml) dry white wine
- 1 cup (225 ml) clam juice
- 2 10-1/2 oz (294 grm) cans chicken stock
- 4 large carrots sliced bite size
- 6 oz (168 grm) fresh or canned conch (may substitute clams)
- juice one lemon
- 2 tbsp (30 ml) chopped fresh parsley
Method
- Saute onions and bell pepper in butter until onion is transparent.
- Add garlic, garlic salt, MSG, jalepeno, thyme, curry, paprika and bullion.
- Heat for a few minutes to release aroma and the taste of the herbs and spices.
- Add tomatoes, wine, chicken stock, and 2 cans water, tomato juice and clam juice.
- Bring to a boil.
- Reduce heat and add balance of vegatables.
- Simmer for at least 1 hour.
- At this point soup can be refrigerated overnight (the flavors blend) and reheated later.
- Add conch (or clams) and lemon juice.
- Serve garnished with parsley, with hard crust french or sourdough bread.