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Red Pepper Soup

TOTAL TIME: Prep: 35 min. Cook: 20 min. + cooling YIELD: 12 servings (about 3 quarts).
While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. —Barb Nelson, Victoria, British Columbia

Ingredients

  • 6 medium sweet red peppers, chopped
  • 2 medium carrots, chopped
  • 2 medium onions, chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
  • 1/2 cup uncooked long grain rice
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 to 1/4 teaspoon crushed red pepper flakes

Directions

  • 1. In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender.
  • 2. Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender.
  • 3. Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.

Nutrition Facts

1 cup: 83 calories, 2g fat (0 saturated fat), 3mg cholesterol, 962mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 2g protein.

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