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