MEXICAN TOMATO BROTH

MEXICAN TOMATO BROTH

By:
ramya s
Edited on Oct 05, 2007

MAKES 2 QUARTS

Ingredients

1 LARGE ONION SLICED
1 LARGE ZUCHINI,SLICED
1 CUP TOMATO,DICED
6 GARLIC CLOVES
1 LARGE CARROT,CHOPPED
3 CELERY RIBS CHOPPED
1-2 HANDFUL PARSELY
BEET OR CHARD LEAVES
HANDFUL LENTILS
GOOD PINCH OF ANISE SEEDS
2 TEASPOON MEXICAN OREGANO
1 JALAPENO CHILE, HALVED
1 TEASPOON POWDERED PEPPERCORNS
TOMATO PASTE TO TASTE-OPTIONAL.

Directions

PUT THE INGREDIENTS EXCEPT THE TOMATO PASTE IN A POTWITH 3 QUARTS WATER.BRING TO BOIL,THEN LOWER HEAT. SIMMER PARTIALLY FOR 2 HOURS (COVERED),THEN STRAIN.TASTE FOR SALT.TO FORTIFY THE FLAVOR STIR IN A TEASPOON OR MORE TOMATO PASTE.

Not a NESTLÉ®-tested recipe.


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