Directions:
- Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
- Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
- Cut tomatoes in half and squeeze out the juice and seeds.
- Cut tomatoes in chunks.
- Peel the skin from the bell peppers and remove the seeds and stem.
- Cut bell peppers in chunks.
- Add all ingredients to a soup pot and pour oil over top.
- Bring contents to a boil, then turn down to a medium heat.
- Cook covered for 2 hours.
- Remove cover and cook uncovered until most of the liquid has evaporated.
- Stir occasionally to prevent burning.
- Refrigerate and serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.12 Kcal (323 kJ) | ||
| Calories from fat | 55.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 10% | |
|---|---|---|---|
| Sodium | 199.03mg | 8% | |
| Potassium | 221.99mg | 5% | |
| Total Carbs | 4.94g | 2% | |
| Sugars | 3.44g | 14% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 41.1mg | 68% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 12.9mg | 72% | |
| Calcium | 11.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 63.7 Kcal (267 kJ) | ||
| Calories from fat | 46.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 10% | |
|---|---|---|---|
| Sodium | 164.39mg | 8% | |
| Potassium | 183.36mg | 5% | |
| Total Carbs | 4.08g | 2% | |
| Sugars | 2.84g | 14% | |
| Dietary Fiber | 1.03g | 5% | |
| Protein | 0.69g | 2% | |
| Vitamin C | 33.9mg | 68% | |
| Vitamin A | 0.6mg | 25% | |
| Iron | 10.7mg | 72% | |
| Calcium | 9.3mg | 1% | |
* 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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