Yellow-Pepper Soup

By Lv2Cook

Ingredients

• 2 teaspoons olive oil
• 2/3 cup chopped onion
• 1/3 cup diced celery
• 1 3/4 cups low-salt chicken broth
• 1 1/4 cups water
• 3/4 cup cubed peeled Yukon gold or red potatoes
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 2 yellow bell peppers seeded, halved, and cut into quarters (about 3/4 pound)
• Chopped fresh parsley (optional)

Details

Servings 1

Preparation

Step 1

Heat olive oil in a large saucepan over medium-low heat. Add onion and celery; cook 7 minutes or until onion is soft. Add the broth and next 6 ingredients (broth through bell peppers); bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.

Place half of the bell pepper mixture in a blender, and process until smooth. Pour puréed bell pepper mixture into a large bowl. Repeat procedure with remaining bell pepper mixture. Spoon soup into bowls; garnish with parsley, if desired

Serving Size: 1 cup