I grew some bell peppers in my garden this summer and froze them and I think that’s the best thing to have in your freezer during Winter time. I did try growing some onions too, but for some reason they didn’t grow very big. This soup calls for a bag of frozen peppers and onions and if I had had the onions frozen in my freezer too this would have been the easiest soup in the world to make. This soup makes me want to try growing some zuchhini next year too. God bless keeping vegetables in the freezer and gardening.
I remember when my Dad died, a lot of people brought over food to my Mom’s house. One person brought a crock pot full of tortellini soup and it was so good with some parmesan cheese on top. I’ve been looking for a recipe that was similar to that and I think this is pretty close to it. The recipe calls for cheese ravioli, which wold be really good as well but I used tortellini.
Calories: 264, 9 g fat, 38 g carbs, 11 g protein, 8 g fiber
Points Plus: 7
Ingredients from Eating Well
1 tablespoon extra-virgin olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper, or to taste (optional)
1 28-ounce can crushed tomatoes, preferably fire-roasted
1 15-ounce can vegetable broth or reduced-sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram
1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini, (about 2 medium)
Freshly ground pepper to taste
Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.