Directions:
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears; let cool.
- In a blender, cover and puree in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. Yield: 12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.5 Kcal (304 kJ) | ||
| Calories from fat | 34.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 3% | |
| Sodium | 372.56mg | 16% | |
| Potassium | 202.46mg | 4% | |
| Total Carbs | 7.74g | 3% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 14.1mg | 23% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 21.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 45.37 Kcal (190 kJ) | ||
| Calories from fat | 21.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 6% | |
|---|---|---|---|
| Cholesterol | 6.36mg | 3% | |
| Sodium | 233.13mg | 16% | |
| Potassium | 126.69mg | 4% | |
| Total Carbs | 4.85g | 3% | |
| Sugars | 1.56g | 10% | |
| Dietary Fiber | 0.83g | 5% | |
| Protein | 0.5g | 2% | |
| Vitamin C | 8.8mg | 23% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.9mg | 8% | |
| Calcium | 13.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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