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Categories:
olive oil onion celery low-salt water gold salt thyme black pepper yellow bell peppers fresh parsley
Viewed: 2 - Published at: a year agoIngredients
- 2 teaspoons olive oil
- 2/3 cup chopped onion
- 1/3 cup diced celery
- 1 3/4 cups low-salt chicken broth
- 1 1/4 cups water
- 3/4 cup cubed peeled Yukon gold or red potato
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 2 yellow bell peppers, seeded, halved, and cut into quarters (about 3/4 pound)
- Chopped fresh parsley (optional)
Method
- Heat olive oil in a large saucepan over medium-low heat. Add onion and celery; cook 7 minutes or until onion is soft. Add the broth and next 6 ingredients (broth through bell peppers); bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
- Place half of the bell pepper mixture in a blender, and process until smooth. Pour pureed bell pepper mixture into a large bowl. Repeat procedure with remaining bell pepper mixture. Spoon soup into bowls; garnish with parsley, if desired
