I made this quick and easy soup today in preparation for my Christmas Dinner. It is from the December 2007 issue of Better Homes and Gardens. The vibrant taste is wonderful.
2 teaspoons finely shredded orange peel
2 cups orange juice
4 7-oz. jars roasted red sweet peppers, drained (3 cups)
2 large onions, chopped (2 cups)
2 teaspoons sugar
In a large pot, combine all ingredients plus a 1/2 teaspoon of salt. (I didn't add this extra salt, because I know the broth is already high in salt.) Bring to boiling, then reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally. Cool slightly. Using an immersion hand blender, puree the soup in the pot until smooth. Or it can be pureed in a blender.
Nutrition per serving: As listed in the recipe in the magazine
Servings per recipe: 12
Serving Size: 1 cup
Total Fat: 0 g
Sodium: 579 mg
(The sodium is less is you don't add the 1/2 teaspoon of salt)
Total Carbs: 11 g
Dietary Fiber: 1 g
Protein: 1 g