Asparagus & Red Pepper Soup

30 minutes Prep: 15 minutes Cook: 15 minutes

113 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	pounds	asparagus	trimmed, cut into 1" pieces
2	cups	vegetable stock
1	each	sweet red bell pepper	roasted, diced
1	can	milk, skim, evaporated
1	x	black pepper	to taste

Directions

1. Place asparagus and broth into 4 qt pan and simmer for 15 min., until tender.

2. Puree asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish.

3. Put puree back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk.

4. Heat until thickened to your liking.

NOTE: You can add some thickener(flour,cornstarch) to hasten the process. I started the pepper roasting at about the same time as the the asparagus, and it worked out fine to add to soup.

Serve with a salad and hearty bread!

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Categories this recipe belongs to

Vegetarian

Nutrition Facts

Serving Size 380g

Amount per Serving

Calories 113 18% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 529mg	22%
Total Carbohydrate 16.0g	5%
Dietary Fiber 5.0g	22%
Sugars 6.0g
Protein 8.0g	15%

Vitamin A	93%		Vitamin C	86%
Calcium	7%		Iron	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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