Yellow-Pepper Soup Recipe

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Ingredients:

Serving

2 tsp 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 potato
1/4 tsp salt
1/4 tsp dried thyme
1/8 tsp black pepper
2 yellow bell peppers, seeded, halved, and cut into quarters (about 3/4 lb)
chopped fresh parsley (optional)

Directions:

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 pureed bell pepper mixture into a large bowl. Repeat procedure with remaining bell pepper mixture. Spoon soup into bowls; garnish with parsley, if desired

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	96.6 Kcal (404 kJ)
Calories from fat	32.12 Kcal
		% Daily Value*
Total Fat	3.57g	5%
Cholesterol	1.31mg	0%
Sodium	410.91mg	17%
Potassium	323.03mg	7%
Total Carbs	14.14g	5%
Sugars	4.24g	17%
Dietary Fiber	2.04g	8%
Protein	2.13g	4%
Vitamin C	78.2mg	130%
Vitamin A	1.7mg	57%
Iron	64.9mg	361%
Calcium	28.1mg	3%

Amount Per 100 g
Calories	28.01 Kcal (117 kJ)
Calories from fat	9.31 Kcal
		% Daily Value*
Total Fat	1.03g	5%
Cholesterol	0.38mg	0%
Sodium	119.15mg	17%
Potassium	93.67mg	7%
Total Carbs	4.1g	5%
Sugars	1.23g	17%
Dietary Fiber	0.59g	8%
Protein	0.62g	4%
Vitamin C	22.7mg	130%
Vitamin A	0.5mg	57%
Iron	18.8mg	361%
Calcium	8.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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