Thick and Hearty Pepper Soup
- SERVES
- 5
- COOK TIME
- 35 Min
There's more than one way to make sure that gang of yours eats their veggies...disguise 'em! Just one taste of this creamy rich soup will have them wanting more, more, more!
What You'll Need
- 4 large yellow bell peppers, chopped
- 1 medium-sized onion, chopped
- 3 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (14-ounce) cans ready-to-use chicken broth
- 1 large potato, peeled and cut into ½-inch cubes
- 2 celery stalks, chopped
What to Do
- In a large soup pot, combine the yellow peppers, onion, oil, salt, and black pepper. Cook over high heat for 8 to 10 minutes, or until the vegetables are tender.
- Add the broth, potato, and celery and bring to a boil. Reduce the heat to medium, cover, and cook for 12 to 15 minutes, or until the potato is tender.
- Carefully place half of the mixture at a time into a blender and purèe until smooth. Serve immediately.
Notes
When I'm feeling creative, I make half of this recipe at a time, half with yellow bell peppers and half with red bell peppers. Then I swirl the two soups together in individual soup bowls.