Saturday, November 20, 2010

Bell Pepper Soup

olive oil
1 onion, chopped
2 - 4 cloves garlic, minced
2 stalks celery, sliced
2 c. chopped cabbage
1 can white beans, drained
1 can black beans, drained
1 can tomatoes, undrained
1 can roasted bell peppers, drained and pureed
1 (8 oz) can tomato sauce
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
4 c. water
2 knorr Vegetable bouillon cube
1 Tbsp. brown sugar
1/2 tsp. Thyme
1/2 tsp. marjoram
1 - 2 c. leftover cooked grains, I used barley, brown rice would be good too
Black pepper to taste
Hot sauce to taste

Saute the onion, garlic, and celery in olive oil until tender. Add the cabbage and cook one minute.

Add all the remaining ingredients and simmer until vegetables are tender.

Taste and add more salt, pepper, and hot sauce to taste.

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