Chef’s featuring Lisa Stevens Easy Red Bell Pepper Soup 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!
Contra Costa Marketplace - Oct 2016
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