Roasted Red-pepper Soup From The Pantry Versi
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Webshare | 4 | Servings | |
INGREDIENTS
| 7 | oz | Roasted red and yellow |
| Peppers, drained and | ||
| Chopped | ||
| 1 | T | Olive oil |
| 1 | Leek bulb, chopped | |
| 1/2 | c | Mixed bell peppers, * see |
| Note | ||
| 1/4 | t | Freshly ground black pepper |
| 1 1/2 | c | Chicken stock |
| 1/2 | c | V-8 vegetable juice |
| Picante style | ||
| Fennel seed, to taste | ||
| Salt and balsalmic vinegar | ||
| To taste |
INSTRUCTIONS
Heat oil. Saute onions. Cook about 5. Add bell peppers and saute another 5 minutes. 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 to 8 minutes. Remove from heat. Add V-8. Allow soup to cool about 5 minutes. Puree. (Half at a time if using blender.) Strain. Return to pot and heat to serving temp. Add a few fennel seeds, ground a bit to release oils. Adjust seasoning with Salt and basalmic vinegar. Recipe By : Pat H Mar 1996 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 45
Total Fat: 5g
Cholesterol: 2.7mg
Sodium: 580mg
Potassium: 307.1mg
Carbohydrates: 14.6g
Fiber: 2.6g
Sugar: 5.4g
Protein: 4.2g