Red Pepper Soup

• 6 medium sweet red peppers, chopped
• 2 medium carrots, chopped
• 2 medium onions, chopped
• 1 celery rib, chopped
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
• 1/2 cup uncooked long grain rice
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/8 to 1/4 teaspoon crushed red pepper flakes

1. In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender.
2. Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender.
3. Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.

sweet red peppers, carrots, onions, celery, garlic, olive oil, chicken broth, long grain rice, thyme, salt, pepper, cayenne pepper, red pepper

Taken from www.tasteofhome.com/recipes/red-pepper-soup/ (may not work)