Mary’s Quite Contrary Roasted Red Pepper Soup
Nutrition
Calories: 140 kcalCarbohydrates: 25 gProtein: 8 gFat: 1 gSodium: 640 mgFiber: 6 g
Ingredients
- 1 14.5 oz can diced tomatoes, undrained
- 1 cup vegetable broth
- ½ cup Roasted sweet red pepper jarred, diced and drained
- 2 teaspoon dried basil
- 1 ½ teaspoons dried oregano
- 1/8 teaspoon Black pepper freshly ground
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ cup frozen corn
- ½ cup dry red lentils
Instructions
- 1. In a large stockpot, combine all ingredients except fresh basil leaves; stir to mix. Cover pot and bring to a boil over high heat, then lower heat to maintain a simmer for 10 minutes. Lentils should be cooked through.
- 2. Ladle soup into bowls and serve immediately with warmed whole wheat bread. Garnish with basil, if desired.
- By Mary Ricchiuti
- Source: Hannaford fresh Magazine, May - June 2011