Roasted Bell Pepper soup

Name: Roasted Bell Pepper soup Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 3
Ingredients: * Green Peppers (bell peppers) 1.5 cup strips (remove); * Peppers sweet red raw sliced 1.5 cup (remove); * Baby Carrots raw 2 large (remove); * Olive Oil 1 tbsp (remove); * Soup bouillon cubes and granules low sodium dry 1 teaspoon (remove); * *365 Cannellini Beans 1.5 cup (remove); * Heavy Whipping Cream 0.25 cup fluid (yields 2 cups whipped) (remove)

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 3

Ingredients

* Green Peppers (bell peppers), 1.5 cup, strips (remove) * Peppers, sweet, red, raw, sliced, 1.5 cup (remove) * Baby Carrots, raw, 2 large (remove) * Olive Oil, 1 tbsp (remove) * Soup, bouillon cubes and granules, low sodium, dry, 1 teaspoon (remove) * *365 Cannellini Beans, 1.5 cup (remove) * Heavy Whipping Cream, 0.25 cup, fluid (yields 2 cups whipped) (remove)

Directions

- Roast the bell peppers,
- Slice them and add to slow cooker
- Cut and add carrots to slow cooker (add the minced garlic if you choose)
- add enough water to cover the vegetables and add one beef Bouillon cube.
- After about 30 minutes add the Cannellini beans. (If dry, cook the beans first and then start at the begining)
- After everything is soft remove from slow cooker and let it cool enough to add to the blender and puree.
- Only add the Heavy Whipping Cream right before you serve.

Number of Servings: 3

Recipe submitted by SparkPeople user SUMMEROFME2008.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 258.7
Total Fat: 13.2 g
Cholesterol: 27.2 mg
Sodium: 696.2 mg
Total Carbs: 27.8 g
Dietary Fiber: 8.2 g
Protein: 8.9 g

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Member Reviews

BSTELLING
This sounds very good. I think I'll be trying it. Probably without the cream though. - 8/26/10