- thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes
- or until vegetables are tender.
- Add roasted pepper mixture; cook 5 minutes longer. Cool slightly. In
- a blender, process soup in batches until smooth. Return all to the
- pan and heat through.
- Yield: 12 servings (3 quarts).
Nutritional Facts: 1 cup equals 113 calories, 3 g fat (trace saturated fat), 2 mg cholesterol, 862 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g protein.