Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Jean Kressy
Recipe by Cooking Light June 1998


Credit: Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary test

4 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

Nutrition Facts

78 calories; calories from fat 37%; fat 3.2g; saturated fat 0.7g; mono fat 1.7g; poly fat 0.3g; protein 2.7g; carbohydrates 10.7g; fiber 1.8g; cholesterol 12mg; iron 1mg; sodium 206mg; calcium 24mg.