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Yellow-Pepper Soup

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 2 teaspoons olive oil
  • 2/3 cup chopped onion
  • 1/3 cup diced celery
  • 1 3/4 cups low-salt chicken broth
  • 1 1/4 cups water
  • 3/4 cup cubed peeled Yukon gold or red potato
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 2 yellow bell peppers, seeded, halved, and cut into quarters (about 3/4 pound)
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 78
  • caloriesfromfat 37 %
  • fat 3.2 g
  • satfat 0.7 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 2.7 g
  • carbohydrate 10.7 g
  • fiber 1.8 g
  • cholesterol 12 mg
  • iron 1 mg
  • sodium 206 mg
  • calcium 24 mg

How to Make It

  1. Heat olive oil in a large saucepan over medium-low heat. Add onion and celery; cook 7 minutes or until onion is soft. Add the broth and next 6 ingredients (broth through bell peppers); bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.

  2. Place half of the bell pepper mixture in a blender, and process until smooth. Pour pureed bell pepper mixture into a large bowl. Repeat procedure with remaining bell pepper mixture. Spoon soup into bowls; garnish with parsley, if desired