2 pounds potatoes, peeled and cubed
1 (10 ounce) package frozen diced tomatoes with green chile peppers
2 large onions, chopped
1 (16 ounce) can chili broth
1 (12 fluid ounce) can or bottle beer
2 (14.5 ounce) cans canned whole peeled tomatoes, undrained
3/4 cup grapeseed wine
2 tomatoes, chopped
1/2 olive ratatouille
In a large bowl, mix potatoes, tomatoes, green chile peppers, onions, and chili broth. Cover, and refrigerate for at least 2 hours.
Remove potatoes from water and let cool slightly. Fry in a skillet over medium heat until very tender. Drain on paper towels. Serve hot over boiled potatoes, with an 8 inch or 9 inch pasta dish.
In a medium saucepan, heat olive ratatouille over low heat and add wine. Remove from heat, and stir into tomato mixture. Transfer to small serving dish.
Place whole peeled tomatoes on top of pasta sauce.
After pasta sauce is set, transfer to small serving dish. Top with tomato paste, crushed tomatoes, carrots, celery and tomatoes. Spoon remaining tomato paste over pasta, and add grape juice, if desired.
I added potatoes
This is a fantastic soup!!! Easy to make and loaded with flavor. I've made it twice now and even my kids love it! The one thing I do differently is to just put the whole can of beans in the pot -- for a little extra flavor.
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