Yellow Pepper Soup

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
201
FAT
33%
CHOL
0%
SOD
67%

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Ingredients for 6 servings

1/4 cup olive oil

1 yellow onion, diced

1 carrot, peeled and minced

1 celery stalk, diced

6 cups vegetable stock or canned broth

8 large yellow bell peppers, halved and seeded

1 tsp. minced fresh thyme

Salt and freshly ground pepper, to taste

6 to 12 fresh flat-leaf parsley leaves

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