Red Pepper Soup

Name: Red Pepper Soup
Ingredients: 6 medium sweet red peppers, chopped; 2 medium carrots, chopped; 2 medium onions, chopped; 1 celery rib, chopped; 4 garlic cloves, minced; 1 tablespoon olive oil; 2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth; 1/2 cup uncooked long grain rice; 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme; 1-1/2 teaspoons salt; 1/4 teaspoon pepper; 1/8 to 1/4 teaspoon cayenne pepper; 1/8 to 1/4 teaspoon crushed red pepper flakes

13 ingredients

3 steps

Ingredients

6 medium sweet red peppers, chopped
2 medium carrots, chopped
2 medium onions, chopped
1 celery rib, chopped
4 garlic cloves, minced
1 tablespoon olive oil
2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
1/2 cup uncooked long grain rice
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon crushed red pepper flakes

Directions

1

In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender.
2

Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender.
3

Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.