Recipe Servings: 10
Ingredients
one tablespoon extra virgin olive oil
six red bell peppers, seeded and chopped
two carrots
two yellow onions
two celery ribs
four cloves garlic
two quarts chicken broth
half cup long grain rice
two tablespoons chopped fresh thyme
quarter teaspoon cayenne pepper
quarter teaspoon crushed red pepper flakes
one teaspoon salt
half teaspoon ground black pepper
Instructions:
Heat the olive oil in a large pot over medium-high flame. Mix in the bell peppers, carrots, onions, celery, and garlic. Cook and mix the vegetables till soft, about ten minutes. Mix in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce flame, cover, and simmer till the rice and vegetables are tender, about twenty five minutes. Remove from fire and cool thirty minutes.
Blend the cooled soup tlil smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches till smooth
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