Spicy Red Bell Pepper Soup
- Number of Servings: 10
Ingredients
1 tablespoon extra virgin olive oil6 red bell peppers, seeded and chopped2 carrots, chopped2 yellow onions, chopped2 celery ribs, chopped4 cloves garlic, chopped2 quarts chicken broth1/2 cup long grain rice2 tablespoons chopped fresh thyme1/4 teaspoon cayenne pepper1/4 teaspoon crushed red pepper flakes1 teaspoon salt1/2 teaspoon ground black pepper
Directions
1.Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
2.Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
Number of Servings: 10
Recipe submitted by SparkPeople user JOSOO845.
1.Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
2.Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
Number of Servings: 10
Recipe submitted by SparkPeople user JOSOO845.
Nutritional Info Amount Per Serving
- Calories: 62.4
- Total Fat: 2.0 g
- Cholesterol: 4.0 mg
- Sodium: 786.9 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.3 g
- Protein: 2.0 g
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