Tomato and Bell Pepper Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Tomato and Bell Pepper Soup calories by ingredient
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Introduction

Pureed veggie soup, use whatever vegetables are in season or in the freezer. Pureed veggie soup, use whatever vegetables are in season or in the freezer.
Number of Servings: 8

Ingredients

    4 c bell peppers, chopped
    6 c tomatoes, peeled, seeded and chopped
    2 c onions, chopped
    2 T pesto sauce
    2 T EVOO
    6 cubes bouillion (chicken or vegetable)
    6 c water

Directions

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.

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