Ingredients
1tbspextra virgin olive oil
6red bell peppers,seeded, chopped
2carrots,chopped
2yellow onions,chopped
2celery ribs,chopped
4garlic cloves,chopped
8cupschicken broth
½cuplong grain rice
2tbspfresh thyme,chopped
¼tspcayenne pepper
¼tspred pepper flakes,crushed
1tspsalt
½tspground black pepper
Preparation
Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic.
Cook and stir the vegetables for about 10 minutes, until soft. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil.
Reduce the heat, cover, and simmer for about 25 minutes until the rice and vegetables are tender. Remove from heat and cool for 30 minutes.
Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
Serve warm, and enjoy!
