Appetizers / Soups / Salads

Roasted Corn and Pepper Soup is for Dinner.

Roasted Corn and Pepper Soup takes several minutes to prepare.

Roasted Corn and Pepper Soup takes several minutes to cook.

Roasted Corn and Pepper Soup makes 8 servings.

The ingredients for Roasted Corn and Pepper Soup are:

Fresh or frozen corn
Peppers ( asst colours) I used red and yellow, but any will work
Onion ( sweet or red)
canned tomatoes
Garlic
Black beans
Chicken or turkey bacon (optional)
chicken stock
olive oil

Here is how you make Roasted Corn and Pepper Soup:

-preheat oven to 425-cut the corn from the cob-roast cut corn on 1 tray toss with olive oil-cut peppers and onions into bite size chunks-leave garlic in outer paper but cut off top-roast peppers 1/2 of a large onion and 3 large garlic cloves on another tray -toss with olive oilOccasional stir roasting vegetables and watch so they don't burn.-Time is approx about 30 to 40 minutesAfter you remove from oven press out the roasted garlic fromthe skins and toss with the vegetables.* You can add a jalapeno or substitute crushed red pepper flakes to taste( depending how much spice you like to this soup)cut up your chicken bacon ( I used 7 slices) into bite size pieces and begin cooking in soup pot with a little bit of oil..i then add a bit ( about a 1/4 cup of onion) to the bacon mix and 1 clove garlic) before adding the roasted vegetables. -Pour in a little bit of stock, stirring to get up the brown bits from the bottom of the pan. then add the remaining stock.-Add a can of beans-simmer to allow the flavours to meldAdd a little water if you want more of a liquid base the soup is pretty hearty and packed full of veg.Number of Servings: 8Recipe submitted by SparkPeople user LUVMYTERV.

The nutritional information for Roasted Corn and Pepper Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 222.9

• Total Fat: 8.8 g
• Cholesterol: 13.1 mg
• Sodium: 790.3 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 6.4 g
• Protein: 10.6 g