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0 votes | 766 views
Servings: 4

Ingredients

Cost per serving $0.84 view details
  • 1 lrg onion
  • 3 x medium-sized peppers (capsicums, red + yellow + green)
  • 2 ounce butter
  • 3 Tbsp. tomato puree
  • 1 1/2 pt beef stock
  •     salt and pepper

Directions

  1. Chop onion finely; remove pith and seeds from peppers and cut peppers into thin strips.
  2. Heat butter; add in onions and peppers and cook gently till soft. (The veg shouldn't be starting to brown at all).
  3. Add in the stock and bring to the boil. Add in tomato puree and salt and pepper to taste, and simmer for a while, till the consistency is to your liking. Let the soup cold a little, then puree some of the soup using a liquidizer (liquidizers do not like warm soups) and then pour the pureed soup back into the pan with the rest and reheat to serve.
  4. Freezes nicely.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 239g
Recipe makes 4 servings
Calories 132  
Calories from Fat 105 80%
Total Fat 11.95g 15%
Saturated Fat 7.5g 30%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 717mg 30%
Potassium 201mg 6%
Total Carbs 4.29g 1%
Dietary Fiber 0.8g 3%
Sugars 2.01g 1%
Protein 2.74g 4%

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