Red Pepper Soup

• 4 small onions, chopped
• 4 large red bell peppers, thinly sliced
• 2 T. olive oil
• 1/2 potato, peeled, grated
• 3 c. low sodium vegetable broth
• 12 oz. can evaporated skim milk
• 2 T. fresh lemon juice
• salt and pepper to taste
• 2 T. snipped fresh dill

Sauté onions and red peppers in olive oil in saucepan for 30 minutes. Add potato and broth. Cook for 15 minutes.

Puree in batches in blender. Combine puree, evaporated milk, lemon juice, salt and pepper and snipped dill in saucepan. Heat to serving temperature.

• Yields: 8 servings
• Preparation Time: 1 hour