Serves: 5
Total Calories: 2,217

2 cups coarsely chopped red bell peppers
1 cup chopped onion
2 tablespoons olive oil
3 (14 1/2-ounce) cans chicken broth, divided
1/4 teaspoon each: salt, black pepper, cayenne
1 1/4 pounds red snapper, cut into 1-inch pieces
1/2 cup chopped parsley

Sauté peppers and onion in large saucepan in oil 4–5 minutes. Add 1 can broth; bring to a boil; reduce heat. Simmer, covered, about 20 minutes or until peppers are tender. Cool slightly.

Pour half the mixture into a blender and blend until nearly smooth. Pour back into saucepan and repeat with remaining mixture; return it to saucepan. Add remaining 2 cans broth, along with seasonings. Bring to a boil; reduce heat. add fish; Simmer, covered, about 5 minutes, or until fish flakes easily with a fork. Stir in parsley.

Nutritional Facts:

Serves: 5
Total Calories: 2,217
Calories from Fat: 192

More Recipes from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook:
Creamy Chicken and Wild Rice Soup
Chicken Soup with Rivels
Short-Cut Chicken Noodle Soup
Tangy Chicken Soup
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Quick Chick Navy Bean Soup
Soup à la Tortilla
In-A-Flash Tortilla Soup
Creamy Chicken Taco Soup
Sassy Chicken Salsa Soup
Classic Taco Ranch Soup
Mighty Meaty Meatball Soup
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Everything-But-The-Kitchen-Sink Soup
Tri-Color Pepper Soup
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Mai-Thai Good Shrimp Soup
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