Yellow-Pepper Soup

By MasterCook

2 Points per serving

2 teaspoons olive oil

2/3 cup chopped onion

1/3 cup diced celery

1 3/4 cups low-salt chicken broth

1 1/4 cups water

3/4 cup cubed peeled Yukon gold or red potatoes

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon black pepper

2 yellow bell peppers -- seeded, halved, and cut into quarters (about 3/4 pound)

Chopped fresh parsley (optional)

Heat olive oil in a large saucepan over medium-low heat. Add onion and celery; cook 7 minutes or until onion is soft. Add the broth and next 6 ingredients (broth through bell peppers); bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Place half of the bell pepper mixture in a blender, and process until smooth. Pour puréed bell pepper mixture into a large bowl. Repeat procedure with remaining bell pepper mixture. Spoon soup into bowls; garnish with parsley, if desired.

Servings: 4

Serving Size: 1 cup

Per serving: 83 Calories (kcal); 4g Total Fat; (29% calories from fat); 6g Protein; 12g Carbohydrate; 0mg Cholesterol; 165mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates