Yellow-Pepper Soup

• 2 teaspoons olive oil
• 2/3 cup chopped onion
• 1/3 cup diced celery
• 1 3/4 cups low-salt chicken broth
• 1 1/4 cups water
• 3/4 cup cubed peeled Yukon gold or red potato
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 2 yellow bell peppers, seeded, halved, and cut into quarters (about 3/4 pound)
• Chopped fresh parsley (optional)

1. Heat olive oil in a large saucepan over medium-low heat. Add onion and celery; cook 7 minutes or until onion is soft. Add the broth and next 6 ingredients (broth through bell peppers); bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
2. Place half of the bell pepper mixture in a blender, and process until smooth. Pour pureed bell pepper mixture into a large bowl. Repeat procedure with remaining bell pepper mixture. Spoon soup into bowls; garnish with parsley, if desired

olive oil, onion, celery, lowsalt, water, gold, salt, thyme, black pepper, yellow bell peppers, fresh parsley

Taken from www.myrecipes.com/recipe/yellow-pepper-soup (may not work)