1. Melt margarine in 4 quart or larger pot. 2. Saute on medium heat red bell pepper, onion, and garlic for 10 minutes. The red pepper should be tender. 3. Add Chicken broth and stir. Reduce heat to low and simmer for 30 minutes. 4. Puree mixture in a blender. 5. Strain the soup with a strainer. 6. Return soup to pot and add half and half and black pepper. Cook over low heat for 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
