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How to Make Flan
Peruvian Arroz con Pollo
Tomato and Roasted Sweet Pepper Soup
tomato and roasted sweet pepper soup
large yellow or red bell peppers
tablespoon olive oil
medium onion, chopped (1/2 cup)
cloves garlic, finely chopped
can (28 oz) Muir Glen™ organic crushed tomatoes with basil
cans (14 oz each) reduced-sodium chicken broth or vegetable broth
teaspoon crushed red pepper or black pepper
teaspoon coarse (kosher or sea) salt
Line 15x10x1-inch pan with foil. Set oven control to broil. Cut peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten.
Broil peppers 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes. Remove skin from peppers; discard. Cut peppers into 1/2-inch pieces. Set aside.
Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
Stir in tomatoes, broth, sugar, crushed red pepper and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2008 © and ®/™ of General Mills
Muir Glen is a registered trademark of Small Planet Foods, Inc., used with permission.
© 2019 ®/TM General Mills All Rights Reserved
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