Red Pepper Soup

Red Pepper Soup

6 red peppers

chopped 2 carrots

chopped 2 onions

chopped 1 stalk celery, chopped

4 cloves garlic, minced

1 T. olive oil

64-oz. can chicken broth or vegetable broth for a vegan version

1/2 c. long-grain rice, uncooked

2 t. dried thyme

1-1/2 t. salt

1/4 t. pepper

1/4 t. cayenne pepper

1/8 t. crushed red pepper flakes


Sauté red peppers, carrots, onions, celery and garlic in olive oil in a Dutch oven until tender; add remaining ingredients. Bring to a boil; reduce heat and simmer, covered, for 20 to 25 minutes. Remove from heat; cool for 30 minutes. Purée in small batches; return to Dutch oven and warm thoroughly.



One comment

  1. mistimaan · September 9, 2017

    Nice recipe

    Liked by 1 person

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