Try this Roasted Red-Pepper Soup From the Pantry Versi recipe, or contribute your own.Suggest a better description
Heat oil. Saute onions. Cook about 5 to 10 minutes until soft, but not brown. Add jar of peppers, and the ground pepper. Cook about 5 more minutes. Add stock. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Allow to cool about 5 minutes. Puree. (Half at a time if using blender.) Strain. Return to pot and heat to serving temp. [60.4 cal 3.5 g fat -- 5%] Recipe By : Prevention Feb 1996
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (100%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 1.7mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 8
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