Farmers-Style Vegetable Soup

1. 1

   Roast pepper in the broiler until skin is burnt and puffy. When cool enough to handle, peel. Discard seeds.

2. 2

   Dice pepper. Heat oil in a large saucepan. Saute leeks, onions and celery in oil until slightly softened. Add diced pepper and remaining ingredients through tomatoes. Stir in enough chicken broth to cover the vegetables by 1-inch. Bring to a boil. Add potatoes and cook over medium-low heat for 20 minutes or until potatoes are soft.

3. 3

   Garnish with croutons.

4. 4

   Serve with a salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.