Red Pepper Soup

6 cups bouillon
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
4 red bell peppers, cut in chunks
1 pound red potatoes, cut in chunks
1 tablespoon chili powder
pinch cayenne or Tabasco sauce, to taste

Combine all ingredients in a large pot. Bring to a boil, reduce the heat and simmer 30-40 minutes, or until the vegetables are very soft. Blend with a hand blender until smooth. Adjust the seasonings and serve.

6-8 servings

 

Spicy Chickpea Soup

6 cups bouillon
1 onion, chopped
4 cloves garlic, minced
1 carrot, chopped
2 stalks celery, chopped
2 red potatoes, cut in 1/2” cubes
1 teaspoon oregano
1-3 jalapeno peppers, seeded and minced, to taste
1 cup canned tomatoes, undrained, broken up
1 16-ounce can chickpeas, undrained
1 cup cooked kamut or other whole grain of your choice
1/4 cup chopped Italian parsley or cilantro
Freshly ground black pepper to taste

Combine all ingredients except the chickpeas, kamut and parsley in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 30-40 minutes or until the potatoes and carrot are tender.Whirl a hand blender in the soup for a few seconds to thicken it slightly, but leave lots of chunks. Stir in the chickpeas, kamut and parsley and cook about 10 minutes.

6-8 servings