How To Make Spicy Red Bell Pepper Soup
Fresh peppers give this bell pepper soup a pleasant brightness. It also made filling and richer with rice, vegetables, and hearty spices.
Serves:
Ingredients
- 1tbspextra virgin olive oil
- 6red bell peppers,seeded, chopped
- 2carrots,chopped
- 2yellow onions,chopped
- 2celery ribs,chopped
- 4garlic cloves,chopped
- 8cupschicken broth
- ½cuplong grain rice
- 2tbspfresh thyme,chopped
- ¼tspcayenne pepper
- ¼tspred pepper flakes,crushed
- 1tspsalt
- ½tspground black pepper
Instructions
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Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic.
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Cook and stir the vegetables for about 10 minutes, until soft. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil.
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Reduce the heat, cover, and simmer for about 25 minutes until the rice and vegetables are tender. Remove from heat and cool for 30 minutes.
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Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
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Serve warm, and enjoy!
Nutrition
- Calories: 156.00kcal
- Fat: 4.02g
- Saturated Fat: 0.86g
- Monounsaturated Fat: 2.13g
- Polyunsaturated Fat: 0.65g
- Carbohydrates: 22.85g
- Fiber: 2.65g
- Sugar: 7.81g
- Protein: 6.77g
- Cholesterol: 5.76mg
- Sodium: 526.57mg
- Calcium: 31.18mg
- Potassium: 469.82mg
- Iron: 1.02mg
- Vitamin A: 220.01µg
- Vitamin C: 95.56mg
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