Peppers and Tomato Soup Served with Seared Filet Mignon and Onion Rings on a bed of Greens

This delicious meal is quick and easy to make.
Ingredients:
1 Quart of home canned tomatoes or
6 large tomatoes peeled.
1/2 of yellow and 1/2 orange pepper diced
1/2 onion diced
minced garlic
olive oil
fresh oregano
Parmesan Cheese
2 slices of Bacon

Sliced Filet Mignon 1/2 pound steak for 2 people
flour, water, salt and pepper
vegetable oil
Mixed greens
croutons
Balsamic Vinaigrette

Soup- Prepare your vegetables. To peel tomatoes dip in boiling water for 10-20 seconds remove and peel. Cut the tops off and slice in quarters. Dice the peppers and the onions. In a med size sauce pan

heat olive oil and brown your bacon. Remove the crispy bacon. ( I cook my bacon in the microwave). Add tomatoes and diced vegetables. Simmer for about 30 minutes at low heat. Add some chicken broth if too thick.

Onion Rings- mix flour and water with a little salt pepper. Batter should be runny. Dip sliced onion rings in the batter. Heat vegetable oil in a deep skillet to high. Put the battered onion rings in the hot oil and fry until brown. If the oil is not deep enough turn them around so each side turns brown. Remove from and place on a
paper towel to remove the excess oil. Discard the oil after it cools.

Steak- Slice in thin slices and cook in a small skillet in olive oil for a 30-60 seconds on each side.  On a bed of lettuce place or steak then top with Parmesan Cheese and Onion Rings and drizzle with Balsamic Vinaigrette.   Top the tomato soup with parmesean and crispy bacon.
 Bon Appetite