1/4 cup butter
1 cup onion, minced
2 cups tomatoes, chopped
1 tablespoon parsley, minced
8 cups chicken stock (or vegetable stock)
4 oz. vermicelli, broken into pieces
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon chili powder
1/2 cup grated sharp Cheddar cheese (or vegan alternative)
Melt the butter in large soup pot. Cook onion in the butter until tender; add tomatoes and parslep and simmer 5 minutes. Add chicken stock; bring to a boil. Add vermicelli; cover and cook about 15 minutes until tender. Add salt, pepper, and chili powder. Stir in Cheddar cheese. Simmer a few minutes longer.
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©2010 Jennifer A. Wickes
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