Rustic Italian Soup
By Lynn Socko lynnsocko
Finding some beautiful red, yellow and orange bells at the store yesterday was the inspiration for this soup. So delicious, it garlicky, cheesy, and a little bit of heat!
red, yellow and orange bell pepper
rib of celery
sweet italian sausage
mrs. dash tomato and basil
red pepper flakes
homemade chicken stock, no salt
1Remove stem and seeds from the 3 bell peppers. Cut in half. Cut carrots in half, and cut the half of onion into quarters. Place all the veggies including garlic on a baking sheet. LEAVE skin on garlic. Drizzle the carrots with a little olive oil. Bake at 350° for 30-40 min.