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red-pepper-soup-2 recipe

Date:    Tue, 22 Mar 94 22:39:46 PST
 From:    J. Ari Kornfeld (ari@sibari.isl.sri.com)
 Roasted Pepper Soup
   (serves a whole bunch)
  3 large red Bell peppers, intact
  1 chili passilla (mild, green, and large chili pepper) - optional
  2 cups of well-spiced vegetable broth  (I use homemade stuff.)
  24 oz. can stewed tomatoes
  12 oz. can tomato sauce
   8 oz. can tomato paste
  1/4    lb  mushrooms, sliced
  1/2        onion, roasted or carmelized using your fav. method
  1      cup cooked beans (I used cranberry and anasazi)
  5     cloves garlic
  5-6 roma tomatos
      If you like something with a little more spice, buy the sauce
      and/or paste with added stuff. They typically are labeled "Italian 
      Style", and have basil, oregano, etc. Alternatively, you can add 
      your own spices.
  sherry, optional, not much.
 - broil peppers and onion (see attachment)
 - put broth and processed tomato mush into large pot (puree the stewed
   tomatoes).  Bring to boil then reduce to simmer.
 - puree the roasted peppers and add to broth
 - chop romas and add to broth
 - puree onion and add
 - slice mushrooms and add
 - chop garlic and add
 - add beans
 - bring the whole thing to a boil again, reduce heat and add the
 sherry.  Simmer for another 15 minutes.  (If the soup seems to thin
 after stiring, leave the cover off for this segment.) 
 kwvegan vegan