Pepper-And-Tomato Soup

• 2 small ancho chilies
• 1 teaspoon red chili peppers
• 3 tablespoons olive oil
• 2 medium red onion sliced
• 2 each bay leaves
• 18 teaspoon cloves ground
• 1/4 teaspoon coriander ground
• 5 each parsley sprigs chopped
• 4 each garlic cloves
• 1 pound sweet red bell peppers
• 1/2 pound cabbage chopped
• 6 cups water
• 1 pound tomatoes peeled, seeded, chopped

1. REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using.
2. Tear flesh into few large pieces, cover with 1 cup water in small saucepan and bring to boil.
3. Simmer 20 minutes, then puree in blender.
4. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic.
5. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage.
6. Stir to combine and coat vegetables with oil.
7. Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes.
8. When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder.
9. Add tomatoes, their juice and remaining water or stock.
10. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes.
11. When finished cooking, remove bay leaves and puree soup until completely blended.
12. Return it to pan and season with salt, if needed.
13. Add more chile if desired.
14. Serve soup with swirl of creme fraiche and sprinkling of chopped cilantro.

ancho chilies, red chili peppers, olive oil, red onion, bay leaves, cloves ground, coriander ground, parsley, garlic, sweet red bell peppers, cabbage, water, tomatoes

Taken from recipeland.com/recipe/v/pepper-and-tomato-soup-44025 (may not work)