Roasted Red Pepper and Cabbage Soup

Make this a heartier meal by adding 2 cups of dry white rice to the soup before simmering.

INGREDIENTS | SERVES 8

2 red bell peppers

1 tablespoon olive oil

1 large white onion

2 large carrots

4 garlic cloves

1 medium cabbage

2 medium zucchini (8"–12" long)

2 cups canned (and drained) or frozen corn

2 teaspoons salt

1 teaspoon ground black pepper

6 cups chicken broth

1. Preheat oven to 350°F.
2. Remove the stems and seeds from the red bell peppers. Cut the peppers into 2"-wide strips. Place skin-side down on a baking sheet. Spread the olive oil over the pepper strips. Place in oven and bake for 30 minutes or until the peppers are lightly blackened on the edges.
3. Remove the skin from the onion and chop into ¹⁄₄" pieces. Clean the carrots and chop into ¹⁄₄" rounds. Remove the skin from the garlic and mince. Tear the cabbage leaves into pieces about 3" square. Clean the zucchini and cut into ¹⁄₂" pieces. Cut the roasted red pepper strips into 1" squares.
4. Add all the ingredients to a large stockpot. Bring to a boil, cover, and cook for 20 minutes. Reduce heat to medium-low and simmer for 2 hours.