Yellow-Pepper Soup

Photo: Howard L. Puckett; Styling: Fonda Shaia

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 37%
  • Fat: 3.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.7g
  • Carbohydrate: 10.7g
  • Fiber: 1.8g
  • Cholesterol: 12mg
  • Iron: 1mg
  • Sodium: 206mg
  • Calcium: 24mg

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)

Preparation

  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
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