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Red Bell Pepper Soup


  • Serves 3-4.


  • 2 Tablespoons olive oil
  • 1 cup potato, chopped
  • 1 medium onion, diced
  • 1 cup carrots, julienned
  • 1 large red bell pepper, diced
  • 1 teaspoon rosemary
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon fresh parsley
  • 1 cup chicken stock (canned broth will work)
  • 1 Tablespoon soy sauce
  • Salt and pepper to taste


Sauté onion in olive oil for 2 minutes. Add half the carrots, the remaining vegetables and seasonings, and continue to sauté for 5 minutes. Add stock and soy sauce and bring to a boil. Simmer 15-20 minutes until vegetables are tender. Puree the soup in a blender and return to the pot. Add remaining carrots and return to a simmer for 5 minutes, stirring constantly. Serve hot.

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