KitchenAid KSB5 Instructions and Recipes - Page 24
Spicy Vegetable Gumbo, Italian Tomato Soup
UPC - 050946546421
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HOT SOUPS Italian Tomato Soup 2 tablespoons olive oil 1⁄2 cup chopped onion 1⁄2 cup chopped green pepper 2 cloves garlic, chopped 1 can (28 oz.) Italianstyle tomatoes, undrained, cut up 1 tablespoon sugar 1⁄2 teaspoon dried basil 1⁄2 teaspoon salt 1⁄4 teaspoon fennel seed 1⁄8 teaspoon cayenne pepper 1 can (141⁄2 oz.) beef broth 1 package (9 oz.) fresh cheese-filled tortellini Shredded mozzarella cheese, if desired Chopped fresh parsley, if desired Heat olive oil in large saucepan over medium-high heat. Add onion, green pepper, and garlic; cook about 3 to 5 minutes. Add tomatoes, sugar, basil, salt, fennel seed, and cayenne pepper. Reduce heat to low and simmer, uncovered, about 15 to 20 minutes; stir occasionally. Cool 5 minutes. Pour half of cooled tomato mixture into blender jar. Cover and blend at STIR about 15 seconds. Add remaining tomato mixture. Cover and blend at STIR about 15 seconds. Add remaining tomato mixture. Cover and blend at STIR 15 seconds. Blend at LIQUEFY about 20 seconds; scrape sides of blender jar every 10 seconds. Return mixture to saucepan. Add broth. Bring to a boil. Add tortellini. Reduce heat to low and simmer, uncovered, until tortellini are tender, about 8 to 10 minutes; stir occasionally. Serve hot, sprinkled with mozzarella cheese and chopped parsley, if desired. Yield: 6 (1 cup) servings. Per serving: About 228 cal, 9 g pro, 28 g car, 8 g fat, 16 mg chol, 780 mg sod. Spicy Vegetable Gumbo 3 tablespoons allpurpose flour 1⁄4 cup vegetable oil 1⁄2 cup chopped onion 1⁄2 cup chopped green pepper 1 clove garlic, chopped 1⁄2 teaspoon sugar 1⁄2 teaspoon salt 1⁄4 teaspoon thyme 1⁄4 teaspoon dried oregano 1⁄8 teaspoon cayenne pepper 1 package (10 oz.) frozen okra, slightly thawed 21⁄2 cups vegetable juice cocktail 1 cup water Blend flour and oil in large saucepan; blend well. Cook and stir over medium-low heat until mixture is dark and golden brown, about 10 minutes. Cool 5 minutes. Add remaining ingredients except water. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, until okra is tender, about 10 to 15 minutes. Cool 5 minutes. Pour half of cooled vegetable mixture into blender jar. Cover and blend at STIR about 15 seconds. Add remaining vegetable mixture. Cover and blend at STIR about 15 seconds. Blend at PUREE about 20 to 30 seconds; scrape sides of blender jar every 10 seconds. Return mixture to saucepan. Add water. Cover and simmer about 5 minutes. Serve warm. Yield: 4 (11⁄4 cup) servings. Per serving: About 208 cal, 3 g pro, 20 g car, 14 g fat, 0 mg chol, 705 mg sod. 22