Red Pepper Potato Soup
Serve with warm crusty bread.

Servings: 6

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 large carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, pressed
• 2 tablespoons all-purpose flour
• 6 cups fat free chicken broth
• 3 - 4 medium red potatoes, diced
• 1 cup fat free half-and-half cream
• 1 - 6 ounce jar roasted red peppers, drained and chopped
• 2 teaspoons fresh thyme
Salt and pepper to taste

Place olive oil in a large pot over medium heat and sauté the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.

Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through. Serve with warm crusty bread.

Per Serving: 125 Calories; 2g Fat (14.5% calories from fat); trace Saturated Fat; 12g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 553mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

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