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Spiced Soup Recipe


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     Spiced Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Thai chili peppers/smoked spice mix
5 potatoes
3 carrots
1 head celery
1 can or frozen package of corn
1 package of mushrooms
1/2 head of cabbage
2 onions
1 small zucchini
2 cans of 15 oz tomatoes
1 box of chicken soup base/broth
1 packet dry parsley

First, lightly brown some hot peppers in oil. (The little dried red peppers, often used in Asian style cooking.) [ed- Thai Chili Peppers] Be careful not to cook them too long or the soup will be really spicy. The more oils that blend from cooking, the spicier the dish. After peppers are browned, take them out of the oil. Be sure to get all the seeds too. Discard the peppers now that you have obtained the spice flavor.
CHOP ALL INGREDIENTS TO BITE SIZE. Saute 2 onions and then mushrooms (about equal to the onions) in the oil. After the onions and mushrooms are sauteed, add the following to the pot- 4-5 potatoes 3 carrots 5-6 mushrooms celery 1 small zucchini 1 can or package of corn 1/2 head of cabbage 2 15 oz cans of tomatoes (or 1 large one) chicken soup base dry parsley, crushed
Fill the pot with water so that it generously covers everything. After bringing it to a boil, cover and let simmer until the vegetables are all cooked. It takes some time for the potatoes to cook. Add water as it evaporates. Soup gets better the longer it cooks.
Any browning type meat (sausage or hamburger) can be browned either in the oil before adding onions and mushrooms or browned before and added with the bulk of the ingredients. Additionally if your taste buds are like me and not a fan of spicy foods either cut back on the peppers or substitute for a smoked spice mix (preferably one without/with very little salt).
Serving Suggestions
With chunks of fresh bread, this makes a hearty meal, especially on a cold day sitting by a crackling fire.

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