Herbed Sweet Pepper Soup
Yield
4 servingsPrep
30 minCook
60 minReady
2 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 | cups |
red onion
|
|
| 1 ½ | pounds |
sweet red bell peppers
chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 ½ | pounds |
tomatoes
seeded, peeled and chopped |
|
| 1 ¼ | teaspoons |
rosemary leaves
dried |
|
| 1 ¼ | teaspoons |
thyme
dried |
*
|
| 1 ¼ | teaspoons |
marjoram
|
*
|
| ½ | teaspoon |
basil
dried |
*
|
| 2 | each |
bay leaves
|
*
|
| 2 | cups |
chicken broth
canned, diluted with 2 cups water |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 ¼ | tablespoons |
ginger
fresh, peeled and chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 473 | ml |
red onion
|
|
| 680.4 | g |
sweet red bell peppers
chopped |
|
| 15 | ml |
garlic
minced |
|
| 680.4 | g |
tomatoes
seeded, peeled and chopped |
|
| 6.3 | ml |
rosemary leaves
dried |
|
| 6.3 | ml |
thyme
dried |
*
|
| 6.3 | ml |
marjoram
|
*
|
| 2.5 | ml |
basil
dried |
*
|
| 2 | each |
bay leaves
|
*
|
| 473 | ml |
chicken broth
canned, diluted with 2 cups water |
|
| 5 | ml |
cumin
ground |
|
| 19 | ml |
ginger
fresh, peeled and chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
- Heat oil in a large pot. Add the onion, sweet red pepper and garlic and coat with olive oil.
Reduce heat and cover, stir occasionally until onion and pepper are soft, about 30 minutes.
- Remove the cover and stir in tomatoes, herbs, bay leaves; increase heat and bring to a boil, then simmer on low heat for 30 minutes.
- Remove from heat and cool for 20 minutes. After cooling, may be refrigerated for up to 2 days. Reheat over low heat.
