4 cups rich beef broth

10 cloves garlic -- peeled

4 large tomatoes -- chopped

3 medium onions -- quartered

1/2 teaspoon mixed dried herbs -- (italian seasoning)

1 teaspoon sugar

1/4 teaspoon ground cumin

1 medium onion -- cut into ring

1 long mild green chili -- cut into thin rings

1 red bell pepper -- seeded and cut into

1 thin rings

1 cup shredded sharp cheddar

1 cup shredded mozzarella

1 cup mild or hot chunky salsa

1 teaspoon minced fresh cilantro for garnish

Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce the h eat to a simmer and continue cooking for 30 minutes. Puree in a blender and ret urn to the pot. Add the onion, chili, and bell pepper to the soup and simmer fo r about 15 minutes, or until the vegetables are tender. Toss the two cheeses to gether. Ladle the soup into a heated serving dish. Add the cheeses and salsa an d stir gently. Sprinkle with the cilantro and serve immediately. Edited for MC by Brenda Adams <adamsfmle@aol.com>

Busted by Christopher E. Eaves <cea260@airmail.net>