RECIPE: Roasted Vegetable Soup

Bell peppers are low in calories and high in vitamin A and C, making them an excellent choice for a healthy immune system and maintaining good vision. They are also a beneficial source of vitamin E, which plays a role in keeping our skin and hair looking healthy.

Ingredients:

1 medium red bell pepper, cored, seeded and diced
1 medium yellow bell pepper, cored, seeded and diced
1 jalapeno chile, cored, seeded and minced (see note)
1 cup corn kernels (cut from 2 ears)
4 teaspoons canola oil, divided
1 pint grape tomatoes, halved lengthwise
1 large garlic clove, minced
1 celery stalk, trimmed and chopped
1 small red onion, chopped
½ teaspoon crushed dried oregano
¼ teaspoon ground cumin
¼ teaspoon pepper
4 cups (1 quart) reduced-sodium vegetable broth
2 tablespoons minced fresh cilantro

Optional toppings and add-ins: unsalted baked tortilla chips, cooked black beans, reduced-fat shredded Cheddar cheese

Directions:

Place red bell pepper, yellow bell pepper, chile and corn kernels in a shallow roasting pan. Drizzle with 2 teaspoons canola oil. Roast in preheated 400-degree oven for 15 minutes, stirring once. Add tomatoes, stir and roast an additional 15 minutes, stirring once. Meanwhile, heat remaining 2 teaspoons oil in Dutch oven over medium heat. Add garlic, celery and onion. Cook for 5 minutes or until vegetables are tender. Stir IN oregano, cumin and pepper. Remove roasted vegetables from oven and add to Dutch oven. Stir well. Add broth. Bring to a boil; reduce heat to low and SIMMER 5 minutes to blend flavors. Sprinkle on cilantro. Serve with one or more optional toppings if desired.

Makes 4 generous servings.