Now is the time to use some of those delish bell peppers from the garden, and some of your fresh herbs, before they wither away until next year. Try this soup - make some for tonight, and freeze some to share or enjoy another night!
Bell Pepper Soup
1 tbsp. evoo
3-6 bell peppers (green, yellow, red, orange, yellow - you pick), diced
1 tbsp. garlic, minced
2 tbsp. fresh Italian flat-leaf parsley, chopped
2 tbsp. fresh basil, chopped, or 2 tsp. dried
2 tsp. dried oregano
64 oz. can tomato juice
4 c. water
1 can (14.5 oz) petite diced tomatoes
salt & pepper to taste
small pasta shells or rice
1 recipe turkey meatballs (make them small)
Heat oil in large pot over medium heat. Add onion, and cook 2 min. Add peppers, and cook, stirring often, about 5 minutes. Add garlic, basil, parsley & oregano. Stir in tomato juice and water, bring to a boil, stir. To freeze: let cool completely, freeze.
To prepare: thaw soup in refrigerator, reheat. Add meatballs while reheating, and stir in al dente pasta just before serving. Could also use rice. Garnish with fresh chopped parsley if you have it, and maybe little shredded sharp cheddar cheese.