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Green Pepper and Tomato Soup














Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2 each garlic cloves
large, peeled
1 teaspoon salt
1 tablespoon basil
2 tablespoons parsley leaves
¼ teaspoon thyme
2 teaspoons paprika
1 tablespoon tomato paste
2 tablespoons olive oil
2 each bay leaves
1 large onions
cut thinly in 6ths crosswise
1 pinch saffron threads
be generous
2 pounds tomatoes
ripe,seeded and chopped, juice reserved
2 each green bell peppers
medium, chopped into small squares
6 cups water
cup rice
1 x black pepper
freshly ground
1 x basil
chopped, or parsley, chopped, for garnish
1 x Parmesan cheese
fresh, grated


Pound the garlic in a mortar with 1 teaspoon salt.

Pound garlic until is has broken down to a paste, then gradually work in the basil, parsley, thyme, paprika and tomato paste.

Warm the oil in a soup pot, add the garlic-herb paste and mix together.

As soon as the oil is hot, add the bay leaves and the onion.

Sprinkle the saffron directly over the onion, stir everything together and cook for 10 minutes or until the onion has softened.

Add the pepper, tomatoes, their juice and the water to the pot.

Bring to a boil then immediately lower the heat and cook for 25 minutes at a simmer.

While the soup is cooking, bring 1½ cups of water to a boil; add a dash to salt and the rice.

Boil until the rice is tender, about 12-to-15 minutes, then drain.

Stir the rice into the finished soup, season with pepper.

Serve the soup garnished with the fresh herbs and cheese.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 715g (25.2 oz)
Amount per Serving
Calories 19434% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 625mg 26%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 9g
Vitamin A 58% Vitamin C 141%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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