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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 potato |
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) |
Directions:
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.
2. 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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