Spicy Pepper Fennel Soup

• 1 teaspoon olive oil
• 1 whole white onion, chopped
• 1 -2 tablespoon minced garlic
• 1 teaspoon marjoram
• 1 teaspoon fennel seed
• 8 cups water
• 2 tablespoons low sodium vegetarian chicken bouillon
• 2 tablespoons apple cider vinegar
• 1 large green pepper, chopped
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 cup shredded carrot
• 1 chipotle chile in adobo (pick a big one and throw it in, sauce and all)
• 1 cup french blue lentils

1. Saute onions and garlic in oil in a soup pot over medium heat until onions are clear.
2. Add fennel and marjoram, saute to coat.
3. Add water, bouillon, vinegar, veggies and chipotle and bring to a boil.
4. In 15 minutes put your immersion blender in the pot and puree (alternately, transfer to a blender/food processor and puree thoroughly).
5. When the soup is smooth, add lentils and boil 15 minutes.

olive oil, white onion, garlic, marjoram, fennel seed, water, vegetarian chicken, apple cider vinegar, green pepper, red bell pepper, yellow bell pepper, carrot, french blue lentils

Taken from www.food.com/recipe/spicy-pepper-fennel-soup-472072 (may not work)