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Bell Pepper Soup
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Categories: American Recipes, Lamb, Soups
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Total Time: 50 min.
Preparation Time: 20 min.
Simmering Time: 30 min.

Sometimes I add a few hot peppers to this vegetarian soup for a little heat.

1 tablespoon olive oil
2 cups bell pepper - orange
2 cups bell pepper - yellow
1/2 cup onion - diced
1/2 cup carrot - diced
3 cloves garlic - minced
3 cups baking potatoes - peeled and diced
2 cups water - divided
salt and pepper
14 1/2 ounces vegetable broth
1/4 cup fresh cilantro - coarsely chopped

Heat oil in a Dutch oven over medium high heat. Add bell peppers, onion, carrot, and garlic. Saute until vegetables are browned (about 10 minutes). Add potato, water, salt and pepper (to taste), and broth. Bring to a boil; cover and simmer until vegetables are tender (30 minutes). Puree mixture with an immersion blender (or use a regular blender). Stir in cilantro.

Calories: 185 Calories From Fat: 17%
Protein: 5g Carbohydrate: 35g
Cholesterol: 1mg Sodium: 470mg

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