Vegetarian

Roasted Bell Pepper soup takes 20 minutes to prepare.

Roasted Bell Pepper soup takes 60 minutes to cook.

Roasted Bell Pepper soup makes 3 servings.

The ingredients for Roasted Bell Pepper soup are:

* Green Peppers (bell peppers), 1.5 cup, strips (remove)
* Peppers, sweet, red, raw, sliced, 1.5 cup (remove)
* Baby Carrots, raw, 2 large (remove)
* Olive Oil, 1 tbsp (remove)
* Soup, bouillon cubes and granules, low sodium, dry, 1 teaspoon (remove)
* *365 Cannellini Beans, 1.5 cup (remove)
* Heavy Whipping Cream, 0.25 cup, fluid (yields 2 cups whipped) (remove)

Here is how you make Roasted Bell Pepper soup:

- Roast the bell peppers, - Slice them and add to slow cooker- Cut and add carrots to slow cooker (add the minced garlic if you choose)- add enough water to cover the vegetables and add one beef Bouillon cube. - After about 30 minutes add the Cannellini beans. (If dry, cook the beans first and then start at the begining)- After everything is soft remove from slow cooker and let it cool enough to add to the blender and puree. - Only add the Heavy Whipping Cream right before you serve. Number of Servings: 3Recipe submitted by SparkPeople user SUMMEROFME2008.

The nutritional information for Roasted Bell Pepper soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 258.7

• Total Fat: 13.2 g
• Cholesterol: 27.2 mg
• Sodium: 696.2 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 8.2 g
• Protein: 8.9 g

The dietary needs meet for Roasted Bell Pepper soup is Vegetarian