Red Pepper Soup

Ingredients:

• 6 medium sweet red peppers, chopped
• 2 medium carrots, chopped
• 2 medium onions, chopped
• 1 celery rib, chopped
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cans (one 49 1/2 ounces, one 14 1/2 ounces) chicken broth
• 1/2 cup uncooked long grain rice
• 2 tablespoons minced fresh thyme or
• 2 teaspoons dried thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/8 to 1/4 teaspoon crushed red pepper flakes 

Directions:

1. In a large Dutch oven or soup kettle, sauté red peppers, carrots, onions, celery and garlic in oil until tender.
2. Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil.
3. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender.
4. Cool for 30 minutes.
5. Puree in small batches in a blender; return to pan.
6. Add red pepper flakes; heat through.