Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Heat oil. Saute onions. Cook about 5. Add bell peppers and saute
another 5 minutes. Add jar of peppers, and the ground pepper. Cook
about 5 more minutes.Add stock. Bring to a boil. Reduce heat and
simmer, uncovered, for 5 to 8 minutes. Remove from heat. Add V-8.
Allow soup to cool about 5 minutes. Puree. (Half at a time if using
blender.) Strain. Return to pot and heat to serving temp. Add a few
fennel seeds, ground a bit to release oils. Adjust seasoning with
Salt and basalmic vinegar.

Recipe By : Pat H Mar 1996

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