Corn and Red Pepper Soup
| Yield: | 4 Servings |
| Categories: | Soups, Vegetables, Easy |
| 2 | tb | Vegetable oil |
| 1 | md | Onion chopped |
| 1 | Garlic clove, minced | |
| 5 | c | Frozen corn kernels |
| 2 | 14 3/4 oz. cans chicken broth | |
| 1 | 7 oz. jar roasted red peppers, drained and chopped | |
| 1/8 | ts | Grated nutmeg |
| 1/4 | ts | Tabasco sauce |
| 3/4 | c | Plain yogurt |
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