Heat oil in stock pot, heat over med heat, Cook leek, onion, celery, garlic, stirring often, until vegetables are soft about 5 minutes.
add ground chiles, and cook x 1 in, add 6 cups of stock and bring to a simmer. in a blender puree 2 of the tomatoes with 1 cup stock. dice other tomatoes and add to soup. when soup begins to simmer add assorted vegetables bay leaf and salt and pepper. simmer until vegetables are tender. about 45 minutes. stir in greens parsley and basil cook x 5 minutes
you can add a handful of cooked bulgar, barley, or brown rice
add 1 cup precooked beans, garbanzos, black, kidney, lima, or white
add roasted corn
you can puree the in tire soup or not
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