Roasted Red-Pepper Soup From the Pantry Versi
| Yield: | 4 Servings |
| Categories: |
| 7 | oz | Roasted red and yellow |
| Peppers -- drained and | ||
| Chopped | ||
| 1 | tb | Olive oil |
| 1 | sm | Leek bulb -- chopped |
| 1/2 | c | Mixed bell peppers -- * see |
| Note | ||
| 1/4 | ts | Freshly ground black pepper |
| 1 1/2 | c | Chicken stock |
| 1/2 | c | V-8 vegetable juice -- |
| Picante style | ||
| Fennel seed -- to taste | ||
| Salt and balsalmic vinegar | ||
| To taste |
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