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Mary's Quite Contrary Roasted Red Pepper Soup
Servings:
Serves 4 as an appetizerPrep Time:
10 minutesCook Time:
10 minutes
Ingredients
1 (14.5 oz) can diced tomatoes, undrained
1 cup vegetable broth
1/2 cup Roasted sweet red pepper, jarred, diced and drained
2 teaspoon dried basil
1 1/2 teaspoons dried oregano
1/8 teaspoon Black pepper, freshly ground
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup frozen corn
1/2 cup dry red lentils
Directions
1. In a large stockpot, combine all ingredients except fresh basil leaves; stir to mix. Cover pot and bring to a boil over high heat, then lower heat to maintain a simmer for 10 minutes. Lentils should be cooked through.
2. Ladle soup into bowls and serve immediately with warmed whole wheat bread. Garnish with basil, if desired.
By Mary Ricchiuti
Source: Hannaford fresh Magazine, May - June 2011
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 140 kcal (7%) |
| Calories from Fat | 9 kcal (0%) |
| Total Fat | 1 g (2%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | n/a |
| Sodium | 640 mg (27%) |
| Total Carbohydrates | 25 g (8%) |
| Dietary Fiber | 6 g (24%) |
| Protein | 8 g (13%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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