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Mexican Garlic Soup




Source of Recipe


http://www.wholefoodsmarket.com/recipes/mexicangarlic.html


Recipe Introduction


Serves 6
Nutrition Info

Per Serving: 240 calories, 9g fat (1g saturated), 7g protein, 35g
carbohydrates, 0mg cholesterol, 580mg sodium
Exchanges: 2 fruit, 1 vegetable, 1 meat, 1 fat


Recipe Link: http://www.wholefoodsmarket.com/recipes/mexicangarlic.html

List of Ingredients




* 1 TB organic extra virgin olive oil
* 1 head of garlic cloves, peeled and chopped
* 1/2 baguette, cut into 1/4 inch rounds
* 2 ancho chiles, stemmed, seeded and finely chopped
* 4 medium tomatoes, chopped
* 7 cups vegetable stock, no salt
* 3/4 tsp salt


Recipe



Heat the oil over high heat in a heavy, large skillet. Add garlic and stir over medium high heat for 1 minute. Transfer to a soup pot. Toast bread rounds in skillet, turning once, until golden on both sides. Set aside. Place chiles and tomatoes in skillet and stir over high heat for 1 minute. Transfer to soup pot. Add stock and salt, bring to a boil, and
simmer for 20 minutes, or until garlic is soft. Ladle hot into bowls and garnish with toasted bread.