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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 jar (12 oz.) canned red peppers |
1 can (14 1/2 oz., or 1 3/4 cups) chicken broth |
1 onion (1/2 lb.), chopped |
1 russet potato (1/2 lb.), peeled and thinly sliced |
plain nonfat yogurt |
salt |
Directions:
1. Pour red peppers with juice into a 2- to 3-quart pan. Add broth, onion, and potato. Boil gently, covered, until potato begins to fall apart, about 20 minutes. Purée soup in a blender or food processor, reheat if necessary, then ladle into bowls. Add yogurt and salt to taste.
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