Squash-Pepper Soup
Source of Recipe
500 More Fat-Free Recipes
List of Ingredients
2 cups low salt chicken broth
3 leeks, white part only, thinly sliced
2 cloves garlic, crushed
2 cups peeled and diced red potato
2 cups water
1 medium green bell pepper, cored & diced
2 cups chopped yellow squash
3 cups chopped zucchini
1 scallion, chpped
2 tablespoons lemon juice
1/4 teaspoon ground black pepper Recipe
Heat 1/4 cup broth in a large saucepan. Add leeks and garlic, and saute until leeks soften, about 4 minutes. Add potatoes, remaining broth and water. Bring to a boil, reduce heat, and simmer for 12 minutes. Stir in green bell pepper, yellow squash and zucchini; continue to simmer until squash is tender, about 8 minutes. Remove from heat and allow to cool for 10 minutes. Transfer mixture to a blender or food processor and blend until smooht. Return to saucepan. Stir in scallion, lemon juice and black pepper and heat through before serving.
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