Total Calories: 392
Yield: 6 cups
Sauté peppers and onions in margarine until they are soft. Add cumin and cayenne with chicken broth and simmer until vegetables are very soft.
Purée solids and then run them through a strainer to eliminate pepper skins. Return it all to soup pot and add lemon juice.
This Red Pepper Soup recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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