Recipe for Tomatillo Soup (Vegetarian) 
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Yield:
6
Ingredients:
Amount Ingredient
3 stalk celery, sliced
1 lrg leek*, sliced
2 med carrots, sliced
1/2 cup red bell pepper, seeded & diced
1/2 cup yellow bell pepper, seeded & diced
1/4 cup poblano chile, seeded & diced
2 cup tomatillos, sliced
(husks removed)
1 tbl olive oil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried sage
1 tbl ground cumin
1 tbl ground red chile
1 tsp kosher salt
6 cup water
1/3 cup fresh orange juice
1/4 cup fresh lime juice
Instructions:
Instructions: *White & tender green parts

In large pan over medium heat, saute the celery, leek, carrots, bell peppers, poblano, and tomatillos in olive oil. Add oregano, thyme, sage, cumin, red chile and salt. Add water to cover and simmer until tender. Add juices and cilatnro. Season with salt to taste.

Serves 6.

Authors note: Soup keeps well and tastes very good the second and even third day after preparation, so dont hestiate to make this early.

Restaurant: Garlands Oak Creek Lodge, Sedona, Arizona, Chef Amanda Stine.

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