Ingredients:
- 3 Tbsp margarine or olive oil
- 1/2 cup onion, chopped
- 1/4 cup potato, quartered
- 3 cloves garlic, minced
- 1 bay leaf
- 1 Tbsp fresh oregano
- 1 Tbsp fresh thyme
- 1 Tbsp tomato paste
- 4 large red bell pepper, roasted, skinned, deveined, chopped
- 2 tsp paprika
- 1 tsp salt
- 4 cups water
- 1 Tbsp balsamic vinegar
- Salt and pepper to taste
Method:
Melt margarine or warm olive oil in soup pot. Add onion, potato, garlic, bay leaf and herbs; sauté until potato and onion begin to brown. Add tomato paste and cook for 1 minute. Add peppers, paprika and salt. Deglaze with water, bring to boil and simmer 30 minutes. Puree soup; add balsamic vinegar, season to taste, return to heat and serve.
Yields: 8 servings Serving Size: 5 oz