Red Pepper Potato Soup
1 tablespoon olive oil
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.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007