Name: Roasted Red-Pepper Soup From the Pantry Versi
Ingredients: 7 oz Roasted red peppers --; Drained and chopped; 1 tb Olive oil; 1 sm Onion -- chopped; 1/4 ts Freshly ground black pepper; 2 c Fat-free chicken stock

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CATEGORY	CUISINE	TAG	YIELD
Meats		Webshare	4	Servings

INGREDIENTS

7	oz	Roasted red peppers —
		Drained and chopped
1	tb	Olive oil
1	sm	Onion — chopped
1/4	ts	Freshly ground black pepper
2	c	Fat-free chicken stock

INSTRUCTIONS

Heat oil. Saute onions. Cook about 5 to 10 minutes until soft, but not
brown.  Add jar of peppers, and the ground pepper. Cook about 5 more
minutes. Add stock. Bring to a boil. Reduce heat and simmer, uncovered, for
5 minutes. Allow to cool about 5 minutes. Puree. (Half at a time if using
blender.) Strain. Return to pot and heat to serving temp.
[60.4 cal 3.5 g fat -- 5%]
Recipe By     : Prevention Feb 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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