Free Recipe Yellow Pepper Bread Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Yellow Pepper Bread Soup Recipe
4 tb Extra-virgin olive oil; see
-cook s note
2 c Chopped red onion
2 md Yellow bell peppers; cored
-and seeded, chopped into
-bite-sized pieces
1 lg Celery stalk; coarsely
-chopped
4 Ripe tomatoes with a little
-of their juice; seeded and
-chopped, (about 1 cup) or 1
-(14-ounce) can diced
-tomatoes, partially drained
4-1/2 c Cold water
Salt and freshly ground
-black pepper
6 Thin slices rustic bread;
-preferably stale
4 lg Chopped basil leaves
Yellow Pepper Bread Soup Preparation
Cook”s note: You can use less olive oil, if desired; however, the olive oil lends a lot of flavor to the soup. 1. In a heavy-bottomed soup pot or Dutch oven, cook the red onion in the olive oil on medium heat until onion softens, 3-4 minutes. 2. Add peppers, celery and tomatoes; stir to coat well for 1-2 minutes. Reduce heat to low, cover and slowly cook the vegetables, about 10 minutes. If needed, add a little hot water. 3. Add 4 1/2 cups cold water and bring to boil on high heat. Lower heat and simmer, covered, for about 20 minutes. Add salt and pepper to taste. 4. Meanwhile, toast bread and break into bite-sized pieces. Stir in basil. Presentation: Distribute bread among 4 soup bowls. Ladle soup over bread. Allow soup to rest 1 or 2 minutes before serving. Yield: 4 servings Nutritional information (per serving): 300 calories, 15.3 grams fat, 2.2 grams saturated fat, no cholesterol, 240 milligrams sodium, 44 percent calories from fat Source: Soups of Italy by Norma Wasserman-Miller (William Morrow, 1998, $25) by ncanty@juno.com (Nadia I Canty) on Mar 27, 1998
Cooking Temperature:
Recipe Serves: 1
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