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Red Pepper Soup

Ingredients: 

2 tablespoons olive oil
2 cups chopped onions
2 cups thinly-sliced red bell peppers
1/2 potato peeled, grated
5 cups fat-free reduced-sodium chicken broth
1 can evaporated fat-free milk - (12 oz)
2 tablespoons fresh lime juice
2 tablespoons chopped fresh dill
8 sprigs fresh dill

Yield: 

8 Servings

Method: 

Heat the oil in a large stockpot over medium heat and saute the onions and red peppers for 15 minutes, stirring constantly.

Add the potato and broth. Cook an additional 15 minutes. Puree in batches in the blender.

Combine the puree and remaining ingredients, except dill sprigs, in the stockpot. Heat to serving temperature. Top each serving with a dill sprig.

This recipe yields 8 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 Carbohydrate, 1/2 Fat.

Nutrition Facts: Calories 123; Calories from Fat 31; Total Fat 3g; Saturated Fat 1g; Cholesterol 0mg; Sodium 364mg; Carbohydrate 17g; Dietary Fiber 3g; Sugars 10g; Protein 7g.