serves 6

4        tablespoons olive oil

1        medium onion, chopped

3       carrots, peeled and diced

2       celery stalk, diced

1       clove garlic, mashed

1/2   teaspoon oregano

1       32-ounce can roasted sweet red bell pepper *

4       ounce can crushed tomatoes

1       cup frozen corn kernel, thawed

2       teaspoon chopped fresh oregano, optional

salt and pepper to taste

1     cup chopped red, yellow and jalapeno pepper for decoration, optional

-In a food processor, puree 2/3 of the roasted bell pepper until smooth.  Coarsely chop the rest of the roasted bell pepper. Set aside.

-Heat the olive oil in heavy pot.  Add the onion, celery and the carrots.  Stir and cook for couple minutes.

-Add the garlic and the oregano, stir and then add the pureed red bell pepper, the crushed tomatoes, salt and pepper.  Stir and cook over medium heat for 5 minutes.

-Add the chopped roasted bell pepper, 2 cups of water, the corn and the fresh oregano.  Bring to a boil.  Adjust the seasoning and simmer for 5 minutes.

-Spoon into serving bowl, sprinkle the chopped fresh peppers and serve.

*You can roast your own peppers. Place the fresh peppers on cookie sheet or on the grill.  Grill or broil until they are charred.  Place in paper bag, close and allow the pepper to cool.  Remove from the bag, peel, seed and dice.

Filed under: Gluten Free Series, Vegan, Vegetarian, cooking, gluten free, soups