Farmers-Style Vegetable Soup

• 1 red bell pepper
• 1 to 2 Tbsp. olive oil or butter
• 1/2 c. chopped leeks
• 1/2 c. chopped onions
• 1/2 c. diced celery
• 1/2 c. diced carrots
• 1/2 c. diced parsnips
• 1/2 c. diced zucchini
• 1/2 c. diced tomatoes
• 1 1/2 to 2 qt. chicken broth
• 2 c. potatoes, peeled and diced
• croutons (for garnish)

1. Roast pepper in the broiler until skin is burnt and puffy. When cool enough to handle, peel. Discard seeds.
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. Garnish with croutons.
4. Serve with a salad.
5. Makes 6 servings.

red bell pepper, olive oil, leeks, onions, celery, carrots, parsnips, zucchini, tomatoes, chicken broth, potatoes, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032037 (may not work)