tomato soup with tapioca

2016-11-27

Tapioca is derived from the cassava root and is used in recipes worldwide. This is probably the only recipe where I used tapioca, a reminder of the soups my mother used to make with it. The tapioca pearls are white in the package, but become transparent little balls when cooked. As far as I can tell, they have no flavor at all.

This soup will fill you up. The tapioca thickens the soup a lot, especially if you let it sit overnight. After 2 nights, this soup was solid and I could cut it with a knife.

INGREDIENTS

This is what you need for 4 servings:

2 lbs. tomatoes, peeled, cored, crushed
OR use a 24-oz. can of pureed / diced tomatoes
3 potatoes, peeled, cubed
1 lb. green beans, cleaned, cut
¼ cup small tapioca pearls
S&P

Pic1: tomato soup with tapioca

Directions

Heat the crushed tomatoes with 1 qt. water in a 6-qt pot.
Optional:
Use a blender to puree part or all of the tomatoes.
Add the tapioca, beans and potatoes, S&P to taste.
Bring to a boil over medium heat.
Reduce heat and simmer 30 minutes.
Serve and enjoy.

Pic2: tomato soup with tapioca,
Pic3: vegetables,
Pic4: with cream

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org