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Recipe Name: Ann's Italian Pepper Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

4 Yellow bell peppers
1 Teaspoon(s) Olive oil
1 Onion
3 Cup(s) Cooked cubed potatoes
2 Dried red chile peppers, or
to taste
3 Cup(s) Defatted stock, Vegetable
Salt and pepper
Chopped roasted red bell
pepper for garnish
Chopped fresh basil, for
This recipe comes from a friend in Holland. Halve and seed yellow
peppers and place cut-side down on broiler pan or baking sheet and
broil 2 to 3 minutes or until blackened. Remove blackened skin under
running water. Chop peppers. Heat oil in large Dutch oven over
medium-high heat. Add onion and cook, stirring, 3 to 5 minutes or
until soft but not browned. Add potatoes, yellow peppers and chile
peppers and cook 3 minutes. Add stock and bring to boil. Reduce heat
to medium and cook, uncovered, 10 minutes. Transfer soup to blender
and puree. Season to taste with salt and pepper. When ready to serve,
top with dollops of roasted red bell pepper and sprinkles of basil.
Makes 4 to 6 servings. Recipe by: Mary Carroll's Healthful Cooking,
Star Tribune, 3/4/98 Posted to MC-Recipe Digest by Kathleen
<> on Apr 12, 1998

Nutrition (calculated from recipe ingredients)
Calories: 348
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 30.4mg
Potassium: 2013.6mg
Carbohydrates: 76.9g
Fiber: 12.5g
Sugar: 4.4g
Protein: 10.5g

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