1 each: chopped large onion, small carrot, small red bell pepper
2 each: sliced ribs celery, minced garlic cloves
1½ teaspoons olive oil
2 tablespoons flour
2½ cups Beef Stock
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 small smoked pork hocks (about 1¼ pounds)
½ cup diced peeled potatoes
1 teaspoon dried thyme leaves
½ teaspoon each: ground allspice, curry powder
1½ cups 1% low-fat milk
1 teaspoon sugar
Salt and pepper, to tast
1. Sauté onion, carrot, bell pepper, celery, and garlic in oil in
large saucepan until softened, about 5 minutes. Stir in flour;
cook 1 to 2 minutes.
2. Stir in stock, tomatoes, tomato paste, pork hocks,
potato, and seasonings; heat to boiling. Reduce heat and simmer,
covered, 15 minutes.
3. Discard pork hocks. Process soup in food processor
or blender until smooth; return mixture to saucepan and add milk
and sugar. Cook, covered, over medium heat until hot; do not boil.
Season to taste with salt and pepper.