Spicy Veggie Soup
Time: 30 minutes
• 1 onion, chopped
• 1-2 red bell peppers, stemmed, seeded, and chopped
• beef tallow
• 2 diced tomatoes
• 1 cup cilantro
• 1-3 cloves peeled garlic
• 1 jalapeno pepper
• sea salt
• 1 large sweet potato or potato, peeled and diced
• 32 oz. chicken or beef stock
• 1 lb. diced chicken (or your choice of meat – almost anything will work in this recipe)
Preheat your broiler. Chop the onion and bell peppers, and then toss with the tallow on a baking sheet. Broil for several minutes until the veggies are lightly charred and have softened. Remove and allow to cool some.
Place the roasted veggies, along with the tomatoes, cilantro, garlic, jalapeno, and salt, into a blender. Process until smooth.
Peel and dice your choice of potato into ½-inch cubes. In a large saucepan, combine the potato, chicken, and stock and bring to a boil. Simmer until the potato begins to soften. Add the blended veggie mix and cook for five or so minutes more, until the chicken is done.