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Cilantro, Corn and Red Bell Pepper Soup is for Soup.

Cilantro, Corn and Red Bell Pepper Soup takes 20 minutes to prepare.

Cilantro, Corn and Red Bell Pepper Soup takes 60 minutes to cook.

Cilantro, Corn and Red Bell Pepper Soup makes 1 servings.

The ingredients for Cilantro, Corn and Red Bell Pepper Soup are:

10 c chicken broth
2T extra virgin olive oil
4 red bell peppers
4 ears corn, shucked
1 bag frozen corn
1 onion, chopped
8 med carrots, chopped
4 stalks celery, chopped
1 bunch cilantro, chopped coarsely
pinch cayenne pepper
1 T salt
1 T pepper
2 T half and half, optional

Here is how you make Cilantro, Corn and Red Bell Pepper Soup:

1. char red peppers over open flame until blackened. Place in paper bag for 10 min and then remove blackened skin. chop coarsely. 2. put corn on cob over open flame and brown lightly. Cut off cob and set aside.3. place oil in stockpot and heat until almost smoking. Add onion, carrots, celery and cook over med hi heat until softened.4. Add corn from cob, half of cilantro and red pepper, salt, cayenne and pepper and stir. Add broth.5. Simmer for an hour.6. Puree with stick blender. Then add frozen corn and remainder of cilantro and cook another 10 min.7. Add half and half if you desire.Serving Size: makes 9 1 1/2c servingsNumber of Servings: 1Recipe submitted by SparkPeople user JOANNE25572.

The nutritional information for Cilantro, Corn and Red Bell Pepper Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,220.9

• Total Fat: 35.0 g
• Cholesterol: 61.1 mg
• Sodium: 17,248.7 mg
• Total Carbs: 231.0 g
• Dietary Fiber: 43.3 g
• Protein: 43.7 g

The dietary needs meet for Cilantro, Corn and Red Bell Pepper Soup is Low Fat