Tomato and Bell Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 c bell peppers, chopped6 c tomatoes, peeled, seeded and chopped2 c onions, chopped2 T pesto sauce2 T EVOO6 cubes bouillion (chicken or vegetable)6 c water
1. Saute the peppers and onions in olive oil in large soup pot.
2. Add tomatoes, cover and cook on medium until veggies are soft.
3. Add bouillion, pesto, and water. Simmer 5-10 minutes.
4. Puree with stick blender or in small batches.
Makes 8 3-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DOREMCDON.
2. Add tomatoes, cover and cook on medium until veggies are soft.
3. Add bouillion, pesto, and water. Simmer 5-10 minutes.
4. Puree with stick blender or in small batches.
Makes 8 3-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DOREMCDON.
Nutritional Info Amount Per Serving
- Calories: 146.6
- Total Fat: 8.1 g
- Cholesterol: 2.5 mg
- Sodium: 1,199.1 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.3 g
- Protein: 4.1 g
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