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Red Pepper Soup

Reviewed: Feb. 8, 2011
My husband and I enjoyed this soup, but I made some changes to make it healthier (and easier). 1) I substituted 1 tablespoon of olive oil for the butter. I used Kangaroo Paw Mountain Pepper olive oil, so it lent a nice spiciness. 2) I used a 19 ounce jar of red peppers instead of the fresh peppers. 3) I used vegetable broth instead of chicken broth. 4) Instead of using heavy cream, I put in a can of drained, rinsed garbanzo beans when I added the broth. 5) I didn't strain or blend the soup. Instead, I used my immersion blender. The final result was that the whole pot of soup only had 690 calories and 21g of fat. Yum yum!
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