"Hunger is the best sauce in the world."--Cervantes

Red or Yellow Bell Pepper Soup Recipe

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This recipe for Red or Yellow Bell Pepper Soup, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbs extra virgin olive oil
1 medium onion, chopped
2 celery stalks, including leaves, chopped
2 carrots, peeled, and chopped
1/2 cup minced fresh parsley
2 Tbs minced fresh basil (2 tsp dried)
2 medium boiling potatoes, peeled and quartered
4 red or yellow bell peppers, roasted, peeled and sliced
4 cups vegetable broth

Directions:
Directions:
Heat the oil in a large heavy saucepan over medium-high heat. Add the onion, celery, carrots, parsley, and basil, and saute until vegetables are soft and limp, about 15 minutes. Add potatoes and peppers, and stir to coat with the vegetables.
Pour in the vegetable broth. Bring to a boil, turn down the heat to medium-low, cover, and simmer until the potatoes and peppers are soft enough to puree, about 40 minutes. Using an immersion blender or food processor, puree the soup. Return it to the pot, if necessary, and heat gently before serving. 128 calories per serving

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can roast the peppers up to 3 days in advance. Keep wrapped in the refrigerator until ready to use.
Recipe comes from "The Essential Vegetarian Cookbook"
To make a not quite vegetarian version, try using chicken stock.

 

 

 

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