Tomato Soup
Ingredients
- - 2-3 Bell peppers, roasted and peeled
- - 14.5 oz. can no-salt-added diced tomatoes
- - 1 3/4 cups Low-sodium chicken broth
- - 1/2 can No-salt-added navy beans, drained and rinsed
- - 3 Tbsp. Fresh basil, chopped
- - 2 Tbsp. Fresh parsley, chopped
- - 1 Tbsp. Balsamic vinegar
- - 1 medium Garlic clove, minced
- - 1/2 tsp. Dried oregano
- - ⅛-¼ tsp. crushed red pepper flakes (optional)
- - 1 tbsp. Avocado oil
Directions
- In a food processor or blender, add all ingredients except oil. Blend until slightly chunky.
- Pour into a large saucepan. Bring to a boil over high heat.
- Reduce the heat and simmer covered for 20 minutes, or until the flavors are blended.
- Remove from the heat.
- Stir in the oil.
