The last time I made my vegetable stock, there was some hot pepper pieces in there with the vegetable remnants, so now everything I use the stock for has a spicy flavor, not that I mind.
Not a lot of pictures here.
Started with a chicken thigh browned in bacon fat, removed from pan and added the usual characters, onion, several mushrooms prepared garlic and simmered a bit. Add in some whole tomatoes previously frozen from the farmers market. A bit of tomato paste in the mix also.
Chop the thigh , with the skin and return to the pot with the bone and an ample amount of vegetable broth. Shredded carrot, dried parsley, thyme, a smidgen of ginger. A quarter head of red cabbage chopped fine added to the pan, what else ?
I sure that someone could come up with a Spanish sounding name for this spicy tomato soup, sopa de tomate picante as the google translate says.
Metro Blog 
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