Easy Red Bell Pepper Soup
JANUARY 2021 MARKETPLACECONTRACOSTA.COM 27
Chef’s
featuring Lisa Stevens
WHAT YOU’LL NEED:
• ¾ yellow onion, diced
• 5-6 garlic cloves, diced or smashed
• 4-6 cups bell pepper, diced (I use about 3-4 red and a
the other 1-2 green for flavor)
• 2 -29oz.cans diced peeled tomatoes
• 2 small cans of diced fire roasted green chilies
• Salt and pepper to taste
• 8 oz. of water
• 2 Tablespoons olive oil
• Slices of Mozzarella cheese or Monterey Jack cheese
• Parsley or basil for garnish
DIRECTIONS:
As the weather starts to turn to fall, I generally turn to soups
for lunch. This one is a quick and easy recipe for those
that want something healthy and hearty without too many
calories.
Depending on whether or not you enjoy a more chunky
style soup vs creamy, dice the peppers according to your
liking. You can also take the soup and make it more
creamy by running it through a blender if you prefer.
Sauté all of the above in olive oil in a stock pot. Sauté
until soft.
Simmer for approximately 30 minutes and stir. Remove
from heat. Add the pieces of cheese to the bottom of your
bowl so the cheese melts. Ladle soup into bowls. (Tip: Do
not put scalding hot soup into the bowls with the cheese as
the cheese will otherwise turn grainy, best if the soup is hot
to warm).
Also, if you prefer to have a more hearty soup, you can add
shredded cooked chicken, mushrooms, black beans, etc.
Enjoy!