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INGREDIENTS
8 oz. red bell pepper (seeded and sliced)
1 onion (sliced)
2 tbs. chopped basil
1 green chile chopped
2 garlic cloves crushed
1 1/2 cup strained tomatoes
2 1/2 cups vegetable stock

DIRECTIONS
Place bell peppers in large sauce pan with garlic, onions, strained tomatoes, and chile
Bring to boil while stirring over medium heat
Reduce heat and simmer on low heat for approx. 20 mins. until bell peppers have begun to soften
Drain the soup and reserve the "soup" portion, the liquid, from the vegetable portion
Vegetables should be place into a food processor to reduce to a smooth consistency
Add liquid and "smoothed" vegetable portion back into a clean sauce pan
Bring to a boil once again
Serve and garnish with sprouts or basil

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