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1,001 Low-Fat: Sweet Red Pepper Soup

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* Exported from MasterCook *

 

Sweet Red Pepper Soup

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 75

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vegetable cooking spray

1 medium onion -- chopped

1/2 small jalapeno chili

seeds and veins discarded -- minced

1 clove garlic -- minced

15 ounces jarred roasted red bell peppers -- drained

1 cup reduced-sodium tomato juice

1 3/4 cups Canned Vegetable Stock

1/4 teaspoon dried marjoram leaves

Salt and pepper -- to taste

1/4 cup fat-free sour cream

1 small green onion and top -- thinly sliced

 

4 side-dish servings (about 1 cup each)

 

Use jarred roasted peppers for this soup, or roast 2 medium red bell

(sweet) peppers yourself. To roast the peppers, cut them in half and

discard seeds. Place peppers, skin sides up, on an aluminum-foil-lined

jelly roll pan. Broil 4 inches from heat source until skins are

blackened. Place the peppers in a plastic bag for 5 minutes to loosen

their skins, which may be discarded.

 

1. Spray medium saucepan with cooking spray; heat over medium heat until

hot. Sauté onion, jalapeno chili, and garlic until tender.

 

2. Process onion mixture, red bell peppers, and tomato juice in food

processor or blender until smooth. Return mixture to saucepan and add

stock and marjoram; heat to boiling. Reduce heat and simmer, covered, 15

minutes. Season to taste with salt and pepper.

 

3. Serve soup warm, or refrigerate and serve cold. Top each serving with

a dollop of sour cream and sprinkle with green onion.

 

Per Serving: Calories: 77, % Calories from fat: 5, Fat (gm): 0.4, Saturated

fat (gm): 0.1, Cholesterol (mg): 0, Sodium (mg): 264, Protein: (gm): 2.9,

Carbohydrate (gm): 13.4. Exchanges: Milk: 0.0, Vegetable: 3.0, Fruit: 0.0,

Bread: 0.0, Meat 0.0, Fat: 0.0.

 

 

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