Roasted Red Pepper And Cabbage Soup

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#50754

serves/makes:

ready in:
2-5 hrs

ingredients

2 red bell peppers
1 tablespoon olive oil
1 large white onion
2 large carrots
4 cloves garlic
1 medium cabbage
2 medium zucchini (8-12 inches long)
2 cups canned (and drained) or frozen corn
2 teaspoons salt
1 teaspoon ground black pepper
6 cups chicken stock

directions

Preheat oven to 350 degrees F.

Remove the stems and seeds from the red bell peppers. Cut the peppers into 2-inch-wide strips. Place skin-side down on a baking sheet. Spread the olive oil over the pepper strips. Place in oven and bake for 30 minutes or until the peppers are lightly blackened on the edges.

Remove the skin from the onion and chop into 1/4-inch pieces. Clean the carrots and chop into 1/4-inch rounds. Remove the skin from the garlic and mince.

Tear the cabbage leaves into pieces about 3 inches square. Clean the zucchini and cut into 1/2-inch pieces. Cut the roasted red pepper pieces into 1-inch squares.

Add all the ingredients to a large stockpot. Bring to a boil, cover, and cook for 20 minutes. Reduce heat to medium-low and simmer for 2 hours.