Tomato & Bell Pepper Soup
Recipe: #25712
February 27, 2017
Categories: Chicken, Tomato Peppers, Non-Dairy, Fresh Tomatoes, Canned Tomatoes, more
"This is a great soup for when the tomatoes are really ripe and you need something to make. Uses leftover chicken."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (536.1 g)
- Calories 305
- Total Fat - 19.7 g
- Saturated Fat - 2.9 g
- Cholesterol - 228 mg
- Sodium - 1017 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 3.5 g
- Sugars - 7.3 g
- Protein - 20.1 g
- Calcium - 54.3 mg
- Iron - 3.7 mg
- Vitamin C - 115.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oil in a medium saucepan.
Step 2
Add the onions, bell peppers and garlic and cook until soft.
Step 3
Stir in the seasonings and season with salt and pepper.
Step 4
Add the tomatoes and the broth and bring to a boil.
Step 5
Simmer for 5 minutes and transfer to a blender. Be careful as the soup will be hot.
Step 6
Puree then add back to the pot.
Step 7
Stir in the chicken and serve when heated through.
Tips
No special items needed.
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