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Mary's Quite Contrary Roasted Red Pepper Soup

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Servings: Serves 4

Cook Time: 10 minutes

Prep Time: 10 minutes

Ingredients

1 (14.5 oz) can diced tomatoes, undrained
1 cup vegetable broth
1/2 cup Roasted sweet red pepper, jarred, diced and drained
2 teaspoon dried basil
1 1/2 teaspoons dried oregano
1/8 teaspoon Black pepper, freshly ground
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup frozen corn
1/2 cup dry red lentils

Directions

1. In a large stockpot, combine all ingredients except fresh basil leaves; stir to mix. Cover pot and bring to a boil over high heat, then lower heat to maintain a simmer for 10 minutes. Lentils should be cooked through.
2. Ladle soup into bowls and serve immediately with warmed whole wheat bread. Garnish with basil, if desired.
By Mary Ricchiuti
Source: Hannaford fresh Magazine, May - June 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 140 kcal (7%)
Calories from Fat 9 kcal (0%)
Total Fat 1 g (1%)
Saturated Fat n/a
Cholesterol 0 mg (0%)
Sodium 640 mg (26%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 6 g (24%)
Protein 8 g (13%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a

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